Sweet Sausage Coffee Ring Recipe

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Sweet Sausage Coffee Ring Recipe

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I came across this recipe one year while judging at our county fair. It's a hearty bread that's well suited for colder weather.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hour + cooling

Ingredients

  • 1 cup water
  • 1 cup golden raisins
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 1 cup chopped pecans
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 1 cup room temperature strong brewed coffee
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Directions

In a small saucepan, bring water to a boil; reduce heat. Add raisins. Cover and simmer for 5 minutes; drain and set aside. Crumble sausage into a large bowl. Add sugars and eggs; mix well. Stir in pecans and reserved raisins. Combine the flour, baking powder, baking soda, ginger and pie spice; add to sausage mixture alternately with coffee.
Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled bread. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Sweet Sausage Coffee Ring in Country Woman Christmas Annual 2001, p19

Nutritional Facts

1 slice: 397 calories, 12g fat (3g saturated fat), 37mg cholesterol, 238mg sodium, 69g carbohydrate (49g sugars, 2g fiber), 6g protein.

  • 1 cup water
  • 1 cup golden raisins
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 1 cup chopped pecans
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 1 cup room temperature strong brewed coffee
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  1. In a small saucepan, bring water to a boil; reduce heat. Add raisins. Cover and simmer for 5 minutes; drain and set aside. Crumble sausage into a large bowl. Add sugars and eggs; mix well. Stir in pecans and reserved raisins. Combine the flour, baking powder, baking soda, ginger and pie spice; add to sausage mixture alternately with coffee.
  2. Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled bread. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Sweet Sausage Coffee Ring in Country Woman Christmas Annual 2001, p19

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