Publisher Photo
Publisher Photo
My family loves country-style cooking. But once in a while, I like to dress up down-home dishes and make them a little more special for company. A crunchy coating adds a nice touch to a traditional sausage loaf.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 2 pounds bulk pork sausage
  • 2 cups finely chopped tart apple
  • 1 cup toasted wheat germ
  • 1 cup soft bread crumbs
  • 1/3 cup finely chopped onion

Directions

Pat sausage onto waxed paper to form a 14x9-in. rectangle. Combine apple, wheat germ, bread crumbs and onion; mix well. Spoon and gently press onto sausage; beginning at the narrow end and using the waxed paper as an aid, roll up jelly-roll style.
Place in an ungreased 13x9-in. baking pan. Bake at 350° for 1 hour or until a thermometer inserted into the center of the roll reads 160°-170°. Yield: 8-10 servings.
Originally published as Sausage Apple Roll in Country Pork 1996, p82

Nutritional Facts

1 piece: 248 calories, 18g fat (6g saturated fat), 33mg cholesterol, 397mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 10g protein.

  • 2 pounds bulk pork sausage
  • 2 cups finely chopped tart apple
  • 1 cup toasted wheat germ
  • 1 cup soft bread crumbs
  • 1/3 cup finely chopped onion
  1. Pat sausage onto waxed paper to form a 14x9-in. rectangle. Combine apple, wheat germ, bread crumbs and onion; mix well. Spoon and gently press onto sausage; beginning at the narrow end and using the waxed paper as an aid, roll up jelly-roll style.
  2. Place in an ungreased 13x9-in. baking pan. Bake at 350° for 1 hour or until a thermometer inserted into the center of the roll reads 160°-170°. Yield: 8-10 servings.
Originally published as Sausage Apple Roll in Country Pork 1996, p82

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