Southern Buttermilk Biscuits, Apple Butter and Breakfast Sausage Patties

Ingredients

• 5 lb Apples (Use a mix of sweet and tart varieties like Honeycrisp, Gala, and Granny Smith)
• 1 cup Brown Sugar (Packed)
• 0.25 cup Maple Syrup
• 2 tbsp Apple Cider Vinegar
• 2 tsp Cinnamon Powder
• 0.5 tsp Nutmeg Powder (Freshly grated is best)
• 0.25 tsp Clove Powder
• 0.25 tsp Allspice Powder
• 0.5 tsp Salt
• 1 tsp Vanilla Extract (Stir in at the end)

Instructions

1. 1

   Prepare the Apples (20 minutes)

   • Peel, core, and roughly chop the apples. The pieces don't need to be uniform as they will cook down completely.
2. 2

   Combine Ingredients in Slow Cooker (5 minutes)

   • Place the chopped apples into a 6-quart or larger slow cooker.
   • Add the brown sugar, maple syrup, apple cider vinegar, cinnamon, nutmeg, cloves, allspice, and salt.
   • Stir thoroughly to ensure all the apple pieces are evenly coated with the sugar and spices.
3. 3

   Initial Slow Cook (8-10 hours)

   • Cover the slow cooker and set it to cook on LOW for 8 to 10 hours.
   • During this time, the apples will become extremely tender and the mixture will darken significantly as the sugars caramelize.
4. 4

   Blend to a Smooth Puree (5 minutes)

   • Once the apples are very soft, use an immersion blender to puree the mixture directly in the slow cooker until it is completely smooth.

Ingredients

• 1 lb Ground Pork (20-25% fat content recommended)
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Dried Sage (rubbed or ground)
• 0.5 tsp Dried Thyme
• 1 tsp Brown Sugar (light or dark, packed)
• 0.5 tsp Red Pepper Flakes
• 0.25 tsp Cayenne Pepper (optional, for extra heat)
• 1 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Combine the Sausage Mixture

   • In a large bowl, combine the ground pork, salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, and cayenne pepper (if using).
   • Using clean hands, gently mix the ingredients until they are just combined. Overmixing can lead to tough patties, so mix only until the spices are evenly distributed.
2. 2

   Form the Patties

   • Divide the pork mixture into 8 equal portions (about 2 ounces or 55g each). A kitchen scale can help ensure they are uniform.
   • Roll each portion into a ball, then flatten it into a patty about 3 inches in diameter and 1/2-inch thick.
   • Gently press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up in the middle and helps them cook more evenly.
3. 3

   Pan-Fry the Patties

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium to medium-high heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Flip the patties and cook for another 4-5 minutes on the other side, or until cooked through.
   • The sausage is done when it's no longer pink in the center and a meat thermometer inserted into the thickest part reads 160°F (71°C).
4. 4

   Drain and Serve

   • Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess grease.
   • Let them rest for a minute before serving. Serve hot with your favorite breakfast accompaniments like eggs, toast, or pancakes.