House of Bedlam turns 2 this year! We’ve been so busy with soccer and hockey we almost forgot to celebrate. We’ve jumped many food hurdles this past year and I’m looking forward to concocting more recipes for my little crew to sample. So far this year, we’ve mastered broccoli, tackled carrots, dabbled in tofu, made our own ice cream and cooked many stellar chicken nugget recipes. Our goals for the year ahead will be banning the words “yuck”, “disgusting”, and “eewww” from the dinner table. Still a serious work in progress but I’m hopeful it will happen one of these days…
In keeping with tradition this birthday post will be a recipe using, you guessed it, apples. Fall is picking season so we’re flush with fruit from our annual orchard excursion. And since my kids have begged me to stop giving them apples in their lunchboxes I have many to spare. As always, I face the same challenge; what to do with all this fruit before it rots? There are only so many apples you can bring to teachers. And our attempts to give a few to our neighbors did not go well – they have their own bushels to get rid of.
Instead of sweet, I went savory. And in the process I learned that hot fruit is not so kid-friendly. Although, in my opinion, this recipe is worth trying again, it was yummy. Maybe less apple though….
Pork & Apples Sausage
I medium sized apple, finely diced
2 Tbsp. vegetable oil, divided
1 lb. ground pork
1 ½ Tbsp. fennel seeds, finely chopped
1 ½ Tbsp. fresh sage leaves, finely chopped
1 Tbsp. brown sugar
1 tsp kosher salt
½ tsp black pepper
Heat a large skillet on medium to high heat and add 1 Tbsp. of the oil. Sauté the apples until soft but not mushy, about 3-4 minutes. Remove apples from pan, set aside to cool. Wipe out skillet.
In a large mixing bowl, combine pork, fennel, sage, brown sugar, salt and pepper, and apples. Form into 1” balls and then flatten into patties.
Heat the remaining oil in the skillet. In small batches (don’t crowd the pan) add the patties and brown on both sides. About 5-6 minutes per side depending on the thickness.
Remove cooked patties and drain on paper towels. The pieces of apple that fall loose from the cooked patties will caramelize and are delicious. Scoop those up to garnish the sausage. Enjoy!
And the VERDICT is:
Matthew (age 7): “Don’t like it”
Liam (age 5): “It’s too squishy”
Dylan (age 5): “Don’t like the onion part”
If your kids don’t like these, not to worry, save them as leftovers for Sunday breakfast, they are great with poached eggs!
To our followers, old and new (all 600 of you!), a big thank you for following along with us this past year. We appreciated every comment, Facebook like, and retweet!