Thoroughly mix the ground pork, sage, sugar, salt, cayenne pepper, garlic powder, and onion powder in a large bowl until well blended.
Portion the sausage blend into 12 equal pieces and shape them gently into slider patties.
Warm a cast iron skillet over medium heat.
Pan-fry the patties for 4 to 6 minutes on each side until beautifully browned and they hit an internal temperature of 160 degrees F, then transfer out of the skillet and set aside.
In a separate small saucepan, melt your butter over medium heat before tossing in the diced onion, apple, salt, and cayenne pepper.
Sauté for roughly 15 minutes with occasional stirring until the apples and onions turn tender and caramelized, lowering the flame if needed to prevent scorching. Lightly mash and take off the heat.
Toast your buttered slider buns on the grill until lightly golden.
Coat the bottom half of each toasted slider bun with a layer of Dijon mustard.
Place a cooked sausage patty over the mustard base.
Spoon a generous portion of the caramelized apple and onion mixture over the patty.
Cap with the top bun and serve while delightfully warm.
