AllSpicer Chad adapted this from a Bison Sausage Bread recipe, a dish created by Mitch Omer, a Des Moines native. Omer, the owner of Hells Kitchen, a popular and quirky Twin Cities breakfast joint, passed away unexpectedly in December 2015.
3/4 lb ground chuck
1/2 Cup firmly packed brown sugar
1/3 Cup sugar
2 large eggs
2/3 Cup strongly-brewed, dark roast coffee
2 Cup all purpose flour
1/2 Cup raisins
1/2 Cup dried cranberries
2/3 Cup chopped walnuts
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 Tbsp Rory Brown Breakfast Sausage Blend
1/2 tsp Kosher Salt
1/2 tsp White Pepper, Fine Ground
1 tsp Pumpkin Pie Spice Blend
1 tsp Ginger Powder
2 tsp Maple Sugar Powder
1 Tbsp Butter
Preheat oven to 350 degrees.
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, and place on center rack of oven. Bake for about 1 1/2 hours until inserted toothpick comes out clean.
Let loaf cool in pan on rack until room temperature. Remove loaf and wrap with plastic wrap. To serve, slice in 1/2″ slices and brown in cast iron skillet over medium heat.