Apple Sausage Scramble

Apple Sausage Scramble

We typically use our tasty pastured pork morning sausage to make patties for eating on the go, but it’s nice to slow down on the weekends and incorporate it into a scrumptious hot breakfast. Enter the scramble.



Chop the apple and begin to cook it over medium heat in a pan. After it cooks for a bit, add a small amount of water until it cooks down. We’re trying to soften up the apple here without burning the sugars. Continue to add small amounts of water until the apple pieces are slightly brown, aromatic, and soft, then add the cinnamon and salt and cook just a little longer.

Remove the apples, add a bit of butter, and cook the onions and sausage until the sausage is done. I like to pull the sausage apart into crumbles while it cooks, but maybe you like larger chunks.

We generally add more butter before cooking the eggs to help keep things from sticking and because we love healthy, grass-fed butter. Get to cracking, then add the apple bits. This is also a good time to add some greens if you like (let’s see, maybe kale, sweet potato greens, carrot greens, turnip greens).

Keep mixing until the eggs are done, then devour with that appetite you worked up through this whole process.

Apple sausage scramble on a plate
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