Advertisement

Breakfast Sausage Loaf

Time 1 hour 30 minutes
Yields Serves 6 to 8
Breakfast Sausage Loaf
1

Heat 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.

2

Transfer 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.)

3

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

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.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.