Serves :     8-10                                         Preparation Time :

Ingredients

  • 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
Combine all ingredients, not the peaches! Mix thoroughly. Place peach halves, cavity up in the bottom of an un-greased 6 cup ring mold. (I spray some Pam on the mold). Spoon sausage mixture over and between peaches, packing firmly.
Bake for one hour at 350 degrees, longer if necessary. Invert the mold on a shallow pan lined with paper towels. Do not unmold. Let stand until grease drains off. Turn sausage ring (still in mold) right side up and then invert and remove from mold onto serving dish. See notes!

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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In Categories : ALL OLD Recipes • Brunches • Pork

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