Breakfast Sausage Bread
by RoryFormer AllSpicer Chad adapted this recipe from a bison sausage bread recipe, a dish created by Des Moines native, Mitch Omer. Omer, the owner of Hell's Kitchen, a popular and quirky Twin Cities breakfast joint, passed away unexpectedly in December 2015.
Breakfast Sausage Bread
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Category
Breakfast & Brunch
Ingredients
3/4 lb. Ground Chuck
1/2 C. Brown Sugar, Firmly Packed
1/3 C. Sugar
2 Large Eggs
2/3 C. Strongly-Brewed, Dark Roast Coffee
2 C. All-Purpose Flour
1/2 C. Raisins
1/2 C. Dried Cranberries
2/3 C. Walnuts, Chopped
1/2 tsp. Baking Powder
1/2 tsp. Baking soda
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1 1/2 Tbsp. Rory Brown Breakfast Sausage Blend
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1/2 tsp. Kosher Salt
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1/2 tsp. White Pepper, Fine Ground
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1 tsp. Pumpkin Pie Spice Blend
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1 tsp. Ginger, Powder
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2 tsp. Maple Sugar Powder
1 Tbsp. Butter
Directions
Preheat oven to 350°F.
Mix flour, baking soda, baking powder, pumpkin pie spice, and ginger in a medium bowl.
In the bowl of a standing mixer, put ground chuck, Rory Brown breakfast sausage blend, salt and pepper. Mix by hand until just blended. Fix bowl to standing mixer. Add both sugars, coffee and eggs to sausage mixture, and mix on low for about 1 minute until ingredients are well incorporated. Add walnuts and dried fruit to sausage mixture and mix on low.
Add dry ingredients to sausage mixture, a third at a time, until just combined.
Grease 4″x 8″ loaf pan with butter and dust with flour. Scrape sausage batter into pan, evenly sprinkle maple sugar powder over top.
Place on center rack of oven and bake for about 1½ hours until inserted toothpick comes out clean.
Let loaf cool in pan on rack until room temperature, then remove loaf from pan.
To serve, slice in 1/2″ slices and brown in cast iron skillet over medium heat.