This sausage makes an appearance on our fall brunch menu when apples are aplenty and at their peak in New York State. I love using Rome or Honeycrisp apples—something slightly sweet and slightly tart, and that will hold its shape in the sausage—and a quality-grade New York State maple syrup for this sausage. Serve alongside sunny-side-up eggs.
Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (6 mm) thick.
Put the bacon, pork, salt, phosphates, apples, garlic, ginger, sage, and maple syrup in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.
If you are planning to make patties and not links, divide the mixture into 16 equal portions (
If you plan to stuff your sausage, see the instructions.
Cook the sausage patties or links according to the instructions.
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