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Breakfast Sausage Loaf

Holiday weekends can be so lazy that a meal intended for breakfast ends up as lunch or supper. No matter. Here's a menu that is just that versatile. It can even be made entirely ahead of time. You may want ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped Granny Smith apple
  • 1/2 pound "hot" breakfast sausage
  • 1/2 pound ground lean pork
  • 1/2 cup soft bread crumbs
  • 1 egg
  • 2 tablespoons bottled tomato salsa
  • 2 tablespoons milk (regular or 1%)
  • Scant 1/2 teaspoon salt
  • Freshly ground pepper

Step 1Heat butter in small skillet over medium-high heat. Add onion and apple. Cook, stirring often, until soft, about 7 minutes. Transfer to large mixing bowl along with sausage, pork, bread crumbs, egg, salsa, milk, salt and pepper to taste. Use 2 large forks, wooden spoon or your hands to mix ingredients thoroughly.

Step 2Transfer mixture to 8 x 4-inch loaf pan and shape into compact loaf. Use your hands to lightly press surface to be sure loaf is compact. (Can be baked immediately or made a day ahead and refrigerated, covered airtight. If refrigerated, let rest at room temperature 30 minutes before baking.)

Step 3Bake uncovered until browned, about 1 hour. Use large spatula to transfer to serving platter. To serve, cut crosswise into half-inch slices. Serve hot.

Note: Put the sausage loaf in the oven about the same time as the strata; it bakes 15 to 25 minutes longer, but the strata will need a 10-minute rest before serving. If you prefer a milder dish, replace the hot sausage with more ground pork and increase the seasoning.
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