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Apple-Celery Stuffed Sausage
From GARDEN GROVE BED AND BREAKFASTThis recipe is easy to double but use a 13x9 pan. These are great with French toast.
Ingredients
- 8 pork sausage patties
- ½ cup finely chopped celery
- ¼ cup finely chopped green onion
- 2 tablespoons butter or margarine
- ¼ cup water
- 1 cup packaged herb-seasoned stu
- 1 medium cooking apple, peeled, cored & finely chopped (1 cup)
- 2 tablespoons fresh parsley if you have it
- 2 tablespoons chili sauce
- ¼ teaspoon dry mustard
- ¼ teaspoon pepper
Directions
Heat oven to 375
In a saucepan cook celery and onion in butter until tender but not brown.
Remove from heat.
Add water, stung mix, and all other ingredients; mix well.
Place about ½ cup of the stung mixture atop each of four patties.
(Easiest if you use an ice cream scoop and then atten slightly.)
Top each with another patty.Carefully place in a 9x9 baking pan.
Bake for 35 – 40 minutes (I ip them over after 20 minutes so they do not brown to much on one side.)
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