Sunday, October 23, 2011

German Sausage Loaf served at the Parish House inn, an Ann Arbor/Ypsilanti area bed and breakfast

This is a delicious was the signature dish of a bed and breakfast that closed many years ago, and I thank them for sharing it with us. At the Parish House Inn, it is a nice addition to breakfast with scrambled eggs, quiche or even pancakes. The addition of apples and the herbs to the sausage micture adds wonderful flavor and aroma. Enjoy!


makes 2 small loaves, each loaf makes up to 6 servings.

1 pound Jimmy Dean Sausage with sage (your favorite brand will also work)

1 medium apple (Granny Smith or Ida Red are good)

1 medium red onion

2 cups Pepperideg Farm stuffing mix (your favorite will work)

2 large eggs

Herbs de Provence

1. Preheat oven to 325o.

2. Spray the bottoms of 2 small loaf pans with nonstick cooking spray and line with aluminum foil; this will help removing the loaf easier. Spray the foil as well. Then sprinkle liberally with the Herbs de Provence, tapping out any excess.

3. Cut the apple into quaters and remove seeds. Cut ends off the onion and peel. Grate both the apple and the onion into a large mixing bowl and pour out excess liquid. Add the sausage, eggs and stuffing mix; thoroughly mix by hand. Place equal amounts in both pans, pressing down to remove any voids. At this point you can cover one pan with aluminum foil and freeze until needed.

4. Place pans on a cookie sheet ( to catch any overflow) and then in the center of the oven. Bake for 50-60 minutes, until the top is brown and a thermometer registers 160 degrees.

5. Remove the sausage loaf by inverting the pans. This may require running a knife around the four sides of the pan. Remove and discard the foil, cut into 1/2 inch slices, place on a serving dish and garnish with parsley or rosemay.

6. When you are ready to use the frozen portion, defrost if overnight in the refrigerator and bake as described.

Chris Mason