To round out the past few posts, a little autumnal breakfast meat you'll just love.
With the addition of cranberries and a wee bit of honey, these savory treats are almost sweet.
Cranberry Fennel Sausages
1 lb. sausage with sage (or add 1/2 t. sage)
1 t. fennel seed
1/4 c. dried cranberries
2 t. honey
salt and pepper to taste
2 T. olive oil
Place sausage in a bowl and break up with your fingers. Add fennel, dried cranberries, honey, salt and pepper and mix well into sausage meat with your fingers (or spoon if you don't like to get those hands dirty). Roll into balls and set aside.
Heat olive oil in a griddle or frying pan over medium heat. After placing each sausage ball into the pan, flatten with the back of a spatula. Cook a few minutes on each side until evenly browned. Remove from pan and place on a plate with a papertowel or napkin to soak up excess grease.