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2 pounds bulk sage sausage; we use Williams Sausage and think it’s the best
1/2 cup milk
1 cup chopped apple
1 cup Pepperidge Farms Stuffing Mix
1/2 cup chopped onions or ¼ cup dried onions
2 eggs
Mix all ingredients together. Grease 12 muffin cups, or 36 mini-muffin cups.
Fill cups. Bake at 350 degrees, 45 minutes for large muffin tin, and 20 minutes for mini-muffin pans.
Can be doubled or tripled and frozen. Can use ring mold or loaf pan instead of muffin tins. We like to use Williams’s Extra Sage Sausage but this recipe is equally as good with 1 lb. country sausage and 1 lb. hot sausage.
This is a great compliment to any breakfast entrée. Be sure to make plenty because they disappear fast.
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