Apple Ginger Sausage with Sautéed Kale


Apples and ginger take center stage in this sweet and mildly spicy breakfast sausage.

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A simple preparation of kale makes for a nourishing accompaniment. Any kale variety can be used; try purple or lacinato.

Recipe Type: Breakfast
Author: Genevieve Doll
Serves 4 (2 sausages for person)
Serves: 2-3


  • ½ pound ground turkey
  • ½ pound ground pork
  • 1 teaspoon salt, divided
  • Freshly ground pepper
  • 1 medium Gala apple, medium dice (about 1 cup)
  • 2 teaspoons grated ginger
  • 1 large bunch kale
  • 1 tablespoon unsalted butter
  • Juice of ½ lemon, more to taste


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, place turkey and pork. Sprinkle ¾ teaspoon of the salt and pepper over top; then add apple and ginger. With lightly oiled hands, mix only until incorporated.
  3. Form mixture into eight patties, about ¾-inch thick, and place on baking sheet. Bake 15–17 minutes, until firm to touch and juices run clear.
  4. Meanwhile, remove stems from kale. Roughly chop into bite-sized pieces. Kale stems can be saved and added to a freezer bag of vegetable scraps, to later be used for vegetable broth.
  5. Melt butter in a large skillet over medium heat. Add kale and remaining ¼ teaspoon salt. Sauté 4 minutes, until leaves are bright green and volume has reduced by about half. Season with lemon juice, adding more to taste.
  6. Serve sausage over a mound of greens.
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