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 to accompany it with Christmas cookies and cups of rich, roasted coffee, but that’s it. Less is more at this time of year.
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.
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.)
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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
