Apple Sausage Breakfast Sandwiches

There is something about the fresh outdoor air and delicious food. Nothing seems better than campsite cooking.  

This recipe starts your day off right. It has all the ingredients that match a perfect breakfast sandwich, but you can get really creative, like maybe a little mashed avocado spread across the English muffin or any one of your favorite sauces or toppings.

The great thing about this recipe is that you can prepare everything at home before going on your adventure. I often get asked,  “why go through the hassle of making your own sausage patty when you can just buy store-bought, ready-to-eat patties? In a nutshell, it comes down to flavor. These ingredients infused together give the breakfast patties a delicious and mouthwatering flavor that sets you up for a great day of outdoor adventures.

This sausage recipe mixes fennel seeds, thyme, and sage to give that wonderful aroma and flavor. Then we take it up a notch with the smoked paprika and cinnamon with a touch of maple syrup for sweetness. If you feel adventurous and like a little zest, add in the flavor and heat of finely chopped Jalapeno chili…Mmmmmm. But that’s not the secret…it’s the shredded apples. When you mix all of these ingredients, treat yourself to a deep and robust flavor that you will not find in any other breakfast sandwich.

Now, if you plan things out, you can make these patties at home, so that come the morning at your campsite, everything is ready to go. And I warn you; if you make extra for family or friends in your camp, it will be a show stopper, making you the star chef.

Apple Sausage Breakfast Sandwiches

Ingredients:

• 1 lb. of ground pork
• 1 tsp.  Fennel seeds
• 1 tsp.  Thyme
• 1 tsp.  Ground Sage
• 1 ts.  Salt (preferably Sea Salt)
• ¼ tsp.  Paprika
• 8 eggs
• Olive oil
• 1 Granny Smith apple
• 8 English Muffins
• Sliced cheese (we use Swiss!)
• Optional: sliced jalapenos  or finely chopped (your preference)
• 1 tbsp. Mayonaise
• 1 tsp. Siracha

Directions:

1. Using the cheese grater, shred the entire Granny Smith apple. Add the juice of one lemon and enough cold water to cover. Set aside for approximately 5 minutes, then drain and squeeze out the excess water.
2. In a small prep bowl, mix mayonnaise and siracha. Set aside.
3. Hand mix ground pork, fennel seeds, thyme, ground sage, salt, and paprika (you may also add in the finely chopped Jalapeno is prefer to spice up your meal) in a large bowl. Add in the shredded apple and thoroughly mix until everything looks evenly distributed.
4. Form the meat into eight evenly portioned patties about ¼” thick and 4 inches wide. If making these ahead of time, store in an airtight container between squares of parchment paper and refrigerate for up to two days.
5. Optional: if you choose not to add finely chopped Jalapeno into the patty mix, you can cut the Jalapeno into thin strips and pan roast (in your pan) until lightly charred . Set aside.
6. Cook the patties and the eggs simultaneously. In the cast-iron skillet cook the pork until the interior reaches 145 degrees. While the meat is cooking, use the griddle to fry eggs in olive oil or butter (cook eggs to your liking! Over easy, medium, sunny side up…). If your skillet is big enough, you can cook it all in one pan for more flavor!
7. Place a fried egg and cheese slice on the cooked patty until cheese melts. No longer than a minute or so, you don’t want to overcook the meat.
8. As each patty is waiting for the cheese to melt, toast the English muffin on the cast iron griddle. Bonus: Brush them with a little olive oil or pan leavings from the pork for extra flavor!
9. Brush each toasted English muffin with just butter or add the mayo/siracha sauce and put patty assembly on the muffin and if you did not add chopped Jalapeno to the patty, now is the time to add the Jalapeno strips to the top or bottom of the sandwich . Prepare to be blown away.

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