It’s been a great year for apples in south central Pennsylvania. Honey Crisps are one of my personal favorites, and the Gala and Granny Smith varieties were full of flavor this year. I suggest Granny Smith apples for the recipe below because I like the tartness and they stand up well when baked and don’t turn to mush.
3 pounds fresh ground sausage
2.5 cups herbed bread stuffing
3/4 cup milk
1/3 cup finely chopped onion (or more to taste)
3 large eggs, lightly beaten
1 finely diced large apple
1/2 tsp dried sage
salt and pepper to taste
Saute onion in small amount of olive oil in skillet over low heat until translucent. Since I make this for breakfast and some guests prefer to go light on onions so early in the morning, I use a small amount. You can easily use up to 3/4 cup chopped onion.
In a large bowl add onion to the ground sausage. Add stuffing, eggs, milk, apple and seasonings. Mix together well until blended (I use my hands to thoroughly mix the ingredients).
Line a baking sheet with quick release aluminum foil. If you don’t have the quick release on hand, be sure to spray regular foil liberally or the sausage will stick.
Form sausage mixture into round log-like forms and position on baking sheet. Bake for 55 minutes in 350 degree oven.
Slice to serve. Serves 12.
The Beechmont Inn Bed & Breakfast
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