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Heat the ghee in a large skillet over medium-high heat. Add the pork and break it up with a wooden spoon. Sprinkle the seasoning and ½ teaspoon sea salt over top. Brown the meat for 3 to 5 minutes, stirring frequently, until cooked through. Add the apple slices and saute for 3 to 5 minutes, until tender and browned. Remove with a slotted spoon.
Add the brussels sprouts and remaining ½ teaspoon sea salt and saute for 2 to 3 minutes, until crisp-tender.
Stir the sausage and apples back into the pan and remove from the heat. Serve hot with ¼ cup sauerkraut on the side and topped with fresh parsley.