Serves 4
WHEN I WAS A KID, sausage dipped in maple syrup was always such a treat at breakfast. When my celiac disease was first diagnosed, I was told that eating sausage was a no-no because purchased sausage usually has fillers and sausage casings are often a prime place for hidden gluten. Bummer… until I decided to make dreams happen and make my own. These sausages are delicious on their own for a hearty breakfast or as a midday snack, and they are gentle enough on your gut so that digestion isn’t an issue.
1 teaspoon olive oil
1 small shallot, minced
1 apple, peeled, cored, and chopped
¼ cup unsweetened applesauce
1 teaspoon real maple syrup (plus more for dipping, optional)
1 pound ground turkey
1 tablespoon chopped fresh Italian parsley
1 teaspoon Himalayan salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Coat a skillet with the olive oil and warm over medium-high heat until you can smell the aroma. Add the shallot and cook until translucent, about 5 minutes. Add the apple and stir to mix with the shallot. Add the applesauce and maple syrup and cook until the apple is tender, about 5 minutes. Transfer to a bowl and set aside to cool.
In a separate bowl, combine the turkey, parsley, salt, and pepper. Add the cooled apple mixture, mixing everything together with your hands. Form into 8 patties and place on the lined baking sheet. Bake until cooked through and sizzling, 20 to 25 minutes. Serve hot, with maple syrup for dipping if you like.