Serves : 8-10 Preparation Time :
- 1 1/2 – 2 lbs bulk sausage pork
- 3/4 cup uncooked oats
- 2/3 cup peeled apple, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon sage, crushed
- 1/2 teaspoon basil, crushed
- 1 egg
- 2/3 cup milk
- 1 can peach halves, drained
NOTES : I have my own way of serving this recipe. First of all I never use the peach halves. Tried it and the ring looked icky. Ann uses the peaches and cooks this recipe in a Bundt pan, it turns out just fine. I always prepare this recipe the day before.
Follow all the above directions and then invert the ring onto an oven proof dish and refrigerate overnight. In the morning, melt a little peach or apricot preserve with a little juice and brush over the sausage ring. Reheat and serve. Fill the center of the ring with sauteed cherry tomatoes or scrambled eggs. (not necessary but looks nice). This dish freezes well. I prepare it for Jack often and cut the ring serving size pieces, wrap each piece in Saran wrap and fill a zip lock full of the individual servings and freeze. Whenever you want to, just microwave as many servings as you need.
Suggested Wine : Mimosas
Recipe By : Linda McBride
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