Thanksgiving Brunch Salad

Make the Sausage
1 In a nonstick skillet, heat the olive oil over medium high heat.
2 In a large glass bowl, combine the ground pork with the maple syrup, sage, salt, fennel seed, pepper and poultry seasoning.
3 Using your hands, knead the mixture until it is combined.
4 Using a 2-tablespoon cookie scoop, create the patties. (There will be 15 at this size.) Round them with your hands.
5 Once the patties have been created, carefully place them into the skillet. (This can be done in two batches if you’ve got a smaller skillet, as you do not want to crowd the pan.)
6 Cook on one side until crispy and browned, then flip with a spatula and cook through.
7 Repeat the process as many times necessary to cook all the sausage patties, then set aside.
Caramelize the Apples
1 In a nonstick skillet over high heat, melt the butter.
2 Add the sliced apples and cook until caramelized. (This will take 3-5 minutes, depending on your stovetop.)
3 Once one side is caramelized, flip and cook the other side.
4 When the apples are beautifully browned, remove from heat and set aside on a paper towel-covered plate.
Make the Dressing
1 In a mason jar, measure out the olive oil, apple cider vinegar, Dijon mustard and maple syrup.
2 Shake vigorously, then taste.
3 Add salt and pepper, if needed.
Make the Salad
1 In a large bowl, add the shredded kale.
2 Drizzle the dressing on top of the kale, and toss until the greens are coated.
3 Layer on the breakfast sausage, hardboiled eggs, caramelized apples.
4 Serve within 30 minutes, and enjoy!