Christmas Morning in Big Red Kitchen is a delicious time. While we are opening gifts, enticing aromas drift from the kitchen, like Wassail, Hot Fruit Salad, Scotch Eggs or Eggs Benedict, and New Jersey Coffee Cake. Opening gifts last year took about 2 hours, not because there were many gifts but because we stopped to have coffee and pick on Ma’s famous fudge and Italian cookies, play with a toy, dance to Daelyn’s Dance Mix CD, and build a Lego set or two. After a while we decided to have our brunch. I have made Hot Fruit Salad every Christmas since Himself and I married 17 years ago. I have alternated the main dish and coffee cake each year and this year I am making Sausage Apple Ring and Too-Easy-To-Be-Good-Coffee-Cake.
Sausage Apple Ring
2 pounds breakfast sausage, I used Jimmy Dean’s All Natural
1 1/2 cups buttery cracker crumbs
1 medium apple finely diced
1/2 sweet onion finely diced
1/2 cup white wine or apple cider
1/2 tsp. ground black pepper
8 eggs whisked with a bit of milk, salt and pepper
In a large bowl mix first 7 ingredients until well blended. In a plastic wrap-lined bundt pan, firmly pat sausage mixture and cover over with the edges of the plastic wrap. (I laid out 3 pieces of plastic wrap side by side to make one huge piece.) Flip out into a plate and refrigerate overnight or for at least two hours. When ready to bake, remove from plastic and place on a foiled lined jellyroll pan with sides and bake for 50-60 minutes in a 350 degree oven until browned. In the last 10 minutes of baking scramble eggs. To serve, carefully remove the sausage ring to a pretty plate and fill center with scrambled eggs, garnish with sliced chives. Serves 6-8.
NOTE- If scrambled eggs is not your thing, then fill the center with roasted vegetables or baked apples. Even hashbrowned potatoes would work nicely.
Come back tomorrow for Day 23 and Too-Easy-To-Be-Good-Coffee-Cake.