Apples are great to eat as are or paired with some almond butter and cinnamon, but do not stop there! This recipe is chock full of farm fresh goodness and will keep you and your apple-picking crew fueled for hours. 

Makes 12 two-inch patties

1 pound local pasture-raised ground pork
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon 
1⁄2 teaspoon garlic powder
2–3 tablespoons grass-fed butter, divided
1 apple, peeled, cored and minced
1 small yellow onion, minced

In a medium bowl, combine pork, salt, pepper, cinnamon and garlic powder, set aside. In a large sauté pan, melt 1 tablespoon butter over medium heat.

Add apple and onion, sauté for about 3–4 minutes until onion is slightly translucent. Once apple and onion is done, remove and let cool for about 5 minutes.

Add apple and onion mixture to pork and form 2-inch patties.

In the same sauté pan, melt the remaining butter over medium heat. Add sausage patties in batches and cook for 4–5 minutes per side or until internal temperature reaches 160°.