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Apple, Sage & Fennel Breakfast Sausage

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1-1/2 tsp. fennel seeds, crushed in a mortar or lightly chopped

1 tsp. table salt

3/4 tsp. freshly ground black pepper

3 Tbs. vegetable oil; more as needed

2 lb. ground pork (avoid pork labeled "extra tender," if possible)

1/2 cup loosely packed fresh sage leaves, finely chopped

1 bunch scallions, thinly sliced, white and green parts divided

2 tart cooking apples (15 oz. total), like granny smith or Pink Lady, peeled, cored, and cut into 1/4-inch dice

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