Ingredients
Equipment
Method
- Cut the prepared uncooked bacon into small pieces. Slice the fully cooked beef sausage links into small coins. Peel, core and chop all four ripe sour-tasting apples. Measure the optional butter and salt.
- Cook the bacon pieces in a large skillet over medium heat, stirring often, until crisp. Leave the rendered fat in the pan; no second oil is needed.
- Add the cooked beef sausage coins. Turn against the pan for about 2 to 3 minutes, until the edges begin to look golden. If the links started chilled, reheat to 165°F/74°C before adding the apples, allowing longer if needed. If more than 1 to 2 tablespoons of fat have collected, carefully spoon off the excess into a heat-safe container.
- Add the apple pieces and stir for about 1 minute, until hot. Stop while they still hold their shape; do not cook them down into applesauce.
- Stir in the optional tablespoon of homemade unsalted butter until melted. Sprinkle with the measured ¼ teaspoon of natural salt and serve at once. For dairy-free, omit the butter and use beef links prepared without dairy-derived fat.
Notes
One batch serves four to six; the card starts at four. At 2×, the batch serves eight to twelve. Use separate skillet batches if needed. Leave the apples in bite-size pieces after their brief heating.
Make the linked bacon cure, beef sausage links and optional unsalted butter ahead. The 20-minute skillet estimate does not include their preparation. The bacon starts cured but uncooked; the eight ounces of beef sausage are weighed after the links have been fully cooked. Select the beef option in the linked sausage recipe. Do not use this short browning step to cook raw sausage.
Full GAPS after the ingredients have been introduced and tolerated. Choose ripe sour-tasting apples for the meat pairing. These apples are only briefly warmed, so this is not an early Intro dish. With butter, ordinary butter must fit the dairy progression. For dairy-free, omit it without replacement and use sausage prepared without dairy-derived fat.
Refrigerate leftovers promptly in shallow containers at 40°F/4°C or below; use within three to four days, accounting for the sausage’s original preparation date. Reheat to 165°F/74°C. Reheating softens the apple and reduces the bacon’s crispness.