Cherry Tarragon Pork Sausages

These are so great. The combination of the sweet cherries with the aromatic, slightly licorice taste of the tarragon make these sausages infuse your morning with warmth. I love making my own breakfast sausage. I can control exactly what goes in, and there are no “natural flavors” or extra salt to ruin the taste. If you have ground venison, wild boar or other game meat, try substituting it for the pork. Forget the pancakes, waffles, or cereal. A handful of these sausages is all you need to keep you full all morning long.

Makes about 14 sausages

1/2 cup dried cherries

2 TBS onion, diced

2 TBS fresh parsley, minced

2 TBS fresh tarragon, minced

1 tsp sea salt

1 tsp freshly ground pepper

1lb ground pork (pasture raised if possible)

2 TBS coconut oil for frying

Place the cherries in a bowl of hot water for about 10 minutes to slightly reconstitute them. Combine the onion, parsley, tarragon, salt and pepper in a medium-sized bowl and mix well. Add the cherries when soft, and add the ground pork. Mix all ingredients well. Form small patties (I usually can fit them in the palm of my hand) and place on a plate. Heat a skillet up to medium heat and add some of the coconut oil. Place about five to seven of the patties in the pan. Fry the patties until brown, about five minutes. Flip and flatten with the back of your spatula. Cook another five minutes or until brown. Test one sausage to make sure the center is completely cooked.  Enjoy!