Pork Sausage with Sauteed Apples and Smashed Cauliflower

Servings: 2


  • 2 Granny Smith apples
  • 4 pork sausages
  • 1 medium cauliflower (*note for a unique twist try heirloom purple or orange cauliflower for extra nutrient density)
  • Black Pepper
  • 2 Tbsp Ghee
  • Himalayan sea salt


  1. Wash and dry the fresh produce.
  2. Preheat skillet over medium heat.
  3. Remove all florets off of the cauliflower. Transfer to small pot. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
  4. Once the skillet is hot, add the sausages. Cook, turning occasionally, until the sausages are browned and cooked through, 10 to 15 minutes. Once done, transfer to a plate and cover with foil to keep warm.
  5. Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges. (I use one of those handy all in one apple corer and slicer to make the job easier)
  6. Once the water in the saucepan is boiling, reduce the heat to medium and cook until the florets are tender when pierced with a fork, 8 to 12 minutes. Once done, reserve about ½ cup of liquid and drain the rest. Cover the saucepan to keep warm.
  7. Once the sausages have been transferred, add the apples to the skillet. Cook, stirring frequently, until they are lightly browned and softened, 4 to 6 minutes. Once done, remove from the heat.
  8. Add ½ of the reserved liquid, 2 Tbsp ghee, salt, and pepper to the florets; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.
  9. To serve, divide the mashed cauliflower, sautéed apples, and sausages between plates.

MetaLife Units: (Per Serving)
1 Protein Unit
1 Fat Unit
1 Carbohydrate Unit

Recipe by:
Dr. Shonna Babrow-Goodrich