Okay, so this might very well be my new favorite recipe.
I know I say that a lot but seriously you guys this one is sooo good.
I was checking out our chest freezer last week in an attempt to make room for the new meat that’s coming in now that it is hunting season and I stumbled on a couple extra pounds of breakfast sausage. It’s considered bad luck to have last year’s catch in the freezer when you add this year’s so I had to come up with a way to use it and fast!
This idea for a recipe popped into my head and I knew it would be good. Though, I didn’t know at the time just how good it would be.
Spoiler; it’s amazing.
I mean you know it’s good when your husband won’t leave the stove, nearly burning off his fingers to steal tiny bites while it cooks. Yes, he is an adult, I swear.
Potato is the base of this dish, like with any hash, but the addition of the venison sausage and apples adds a whole other level of flavor and texture. Breakfast sausage is key here because it has all the right spices to mix with the flavor of the apples.
What I did find surprising is that the dish wasn’t overly breakfasty (yep that’s a word now) despite using breakfast sausage. Granted, I did serve it with a side of broccoli because we like to eat green things in this house and maybe that made it feel more like dinner. If you wanted to make it a bit more like a breakfast I think serving it with eggs and a side of real maple syrup would do that just fine.
If you are looking for more information on how to make venison sausage including a discussion on the types of fat to use in the meat mixture check out my Venison Breakfast Sausage post.
- 1 tablespoon olive oil, plus more
- 1 medium onion, peeled and chopped
- 1 lb prepared venison sausage
- 1 large russet potato, peeled and chopped
- 2 cloves of garlic, minced
- 1 medium apple, cored and chopped
- Salt and pepper to taste
- In a large skillet, heat the oil over medium high heat. Add the onions and saute for 30 seconds.
- Add the sausage to the pan. Use a wooden spoon or spatula to break up the sausage into crumbles while it cooks, roughly 3 to 4 minutes. Drain the fat if necessary.
- Remove the sausage onion mixture from the pan and set aside. You may need to add a little more oil to the pan so that the bottom is coated.
- Allow the oil to heat up before adding the potatoes and garlic. Cook the potatoes, stirring regularly, until they are tender, about 8 to 10 minutes.
- Stir in the apples, and cook for an additional minute before adding the sausage mixture back to the pan. Stir well to combine and heat through.
- Adjust seasonings and serve immediately.