Sunday, November 13, 2011

Cranberry Fennel Sausages

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.

Goes wonderfully with these scones and applesauce.
Serves approximately 4.

1 comment:

Jan said...

Okay Laurel, between these sausages and the scones I'm totally undone! They will be served at a holiday brunch...with you getting full credit for your creativity! Thanks..see you soon, Jan