Thursday, October 4, 2012

Sausage Apple Loaf

Bev at has terrific recipes.  She posted this recently and I had to give it a try.  Do yourself a favor and try it too.  It is one of the best things I have tried in a long time.  This is the type of recipe that would be a signature dish at a great bed and breakfast.

First I thought I would show you a sleepy Teddy early this morning.

Hi everyone!

Now I will go and look for bad kitties.

Dice a small onion and saute' it in a bit of butter until it softens. Set it aside to cool.

Add the onion to a bowl and mix in 1 tablespoon of maple syrup.  Add 1 cup of shredded apple.

Add 2/3 cup of breadcrumbs.

Add 1 pound of sage sausage and 1/2 cup of hot Italian sausage.

Add 2 large eggs. 1/4 cup of milk, 1 tsp. of cracked black pepper and 1/2 tsp. of salt.  Mix this all together very well.

Place it in a greased loaf pan.

Drizzle more maple syrup over the top.

Bake it for 1 hour and 15 minutes or until it registers between 165 and 175 degrees on a meat thermometer.  Remove the loaf to a rack and let cool for 20  minutes or so before slicing.

A new ceramic egg holder I bought in Georgetown.

I made a quick omelet to go with the sausage.  Saute' some sliced fresh mushrooms in a bit of butter and sprinkle them with salt and pepper.

When the mushrooms are turning golden around the edges, add 4 beaten eggs.  Lift up the edges of the omelet to let the runny egg seep underneath.  When the egg is almost cooked, flip both sides towards the center and turn off the heat.

Place thin slices of cheddar along the top and let it sit until the cheese melts.

The Blog Tech and his father have a new favorite food.  Thanks Bev!!!