Best Pork Sausage Apple Loaf Recipes

PORK, APPLE AND SAGE MEATLOAF

Steps:

• Preheat oven to 400°F/200°C.
• Wrap the grated apples in a clean towel and squeeze out as much moisture as you can. THIS IS AN IMPORTANT STEP SO YOU DON'T GET SOGGY MEATLOAF.
• To a large bowl add the ground pork, apples, onion, oregano, sage, egg, breadcrumbs, milk, salt and pepper. Mix until everything is well combined.
• Add the meat mix to a 9 x 13. inch (23 x 33 cm) casserole dish and mold into a meatloaf shape, 10 inches long and 5 inches wideT (25 x 13 cm). Top with ketchup and pour beef broth to the bottom of the pan.
• Cover with foil and bake for 30 minutes. Remove the foil and contine to bake for 30 more minutes, or until a thermometer when inserted into the center reaches 165°F/74°F.
• Remove from the oven and allow to rest for 10 minutes before slicing and serving.
• To make the gravy using cornstarch, strain through a sieve and add to a saucepan. Mix a little cornstarch with water and stir into the gravy, simmer until thickened. Using flour, mix a little flour in a bowl with a little of the warm gravy, pour into the pan and whisk bringing to a simmer until thickened.

APPLE PORK BREAKFAST SAUSAGE

Steps:

• Put 1/2 cup apple cider and diced apples in a saute pan. Cook over medium heat until cider has been reduced and apples are soft.
• Mash the apples with the back of a spoon. Leave a few chunks of apples.
• Remove from pan and allow apple mixture to cool.
• In a bowl, add ground pork, salt, garlic powder, pepper, sage, red pepper flakes and maple syrup along with apple mixture.
• Mix all ingredients together with your hands. Add remaining apple cider and mix again.
• Cover and refrigerate for at least 30 minutes.
• Form into patties and cook over medium-low heat until cooked through. Keep an eye on the patties so they don't burn. The apple cider and syrup can burn quickly if not watched.

ELEGANT SAUSAGE APPLE CHEDDAR LOAF

Steps:

• 1. Heat oven to 350^. Spray a jelly roll pan with non stick spray. In a large bowl mix water and bisquick; knead on flat surface 5 to 8 times until dough is smooth. Cover ;set aside.
• 2. In a small bow combine the eggs and milk and beat until blended well. In a 10- inch skillet over medium heat melt melt a little butter about 1 Tablespoon and immediately pour in egg mixture, Cook and scramble eggs until fluffy; remove from pan ; cover.
• 3. In the same skillet over medium high heat, cook and stir pork sausage until no longer pink-4 minutes. Add apple and onion, cook 1 minute.Turn off heat. Drain. Return to skillet; stir in cranberries, cinnamon,nutmeg and salt.
• 4. Place bisquick on flat surface; roll to rectangle, 10x14-inches. Spoon sausage mixture onto center of dough, evenly distribute scrambled egg over sausage and sprinkle with cheese. Pat mixture to within 1 inch of edges of dough. Brush edges with water.
• 5. Starting with long side, roll dough over mixture forming a loaf(not to loose).. Pinch edges to seal. Place loaf on baking sheet. Cut 4 short slits in top of dough. Spray top with butter spray.
• 6. Bake 30-35 minutes or until golden brown. Let cool 5 minutes before slicing into 8 slices. Serve warm with maple syrup or serve with your favorite gravy.

APPLE PORK LOAF

Steps:

• PORK LOAF: Crumble bread into milk in a large bowl.
• Add pork, sausage, egg, apple, celery, wheat germ, parsley, salt, pepper, basil, thyme and nutmeg; stir until well blended.
• Shape into a loaf in shallow baking pan.
• Bake in a moderate oven (350 degrees) for 1 hour 15 minutes.
• Serve with Stir-Fry Apples and celery.
• Stir-Fry Apples& Celery: Heat butter and oil in a large skillet.
• Add lemon juice and celery; stir-fry over high heat for 5 minutes or until almost tender.
• Add apples; continue cooking and stirring for 5 minutes or until tender.
• Sprinkle with salt and pepper.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

SAUSAGE APPLE LOAF

Steps:

• Preheat oven to 350°; warm the butter in a skillet over medium heat.
• Add onion to the skillet; stir/saute 5 minutes until very soft.
• Scrape the onion into a big mixing bowl; let cool briefly.
• Add 1 tablepoon maple syrup and remaining ingredients to the bowl; mix well.
• Pack the mixture into a loaf pan (9-inch), mounding it a bit in the center; brush the remaining maple syrup over it.
• Bake about 1 hour until the loaf is well browned with an internal temperature of 165 to 170°.
• Pour off the accumulated grease and let rest for 10 minutes before cutting into slices and serving.

APPLE MEAT LOAF

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper and allspice. Stir in onion. Crumble beef over mixture and mix well. Shape into a 6x5-in. loaf., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until no pink remains and a thermometer reads 160°.