Pick of the brunch

BRUNCH SAUSAGE LOAF

Like the store-bought breakfast sausages you know, only better because you made it…. Use day-old bread for the crumbs—they just taste better, and their moisture (compared to storebought bread crumbs) helps make a tender loaf. Very thinly slice some bread and then chop by hand or in a food processor. Also, buy medium ground pork and not lean. You could argue that leaner is better for you, but your soul will be happier if you opt for a fattier mince. The peach garnish borrows some of ketchup’s spice and vinegar.

BRUNCH SAUSAGE LOAF

1 cup (250 mL) coarse fresh bread crumbs (see above)

1/4 cup (60 mL) milk

1 tbsp (15 mL) dried rubbed sage

Pinch cayenne

1 clove garlic, finely grated

2 1/2 tsp (12 mL) salt

1/2 tsp (2 mL) freshly ground black pepper 3 tbsp (45 mL) maple syrup

1 1/2 lbs (680 g) medium ground pork

PEACH GARNISH

1/4 cup (60 mL) apple cider vinegar 2 tbsp (30 mL) brown sugar

Pinch each cinnamon and allspice

1/2 tsp (2 mL) salt

1 cup (250 mL) frozen peach slices 1 green onion, thinly sliced, to garnish

1

Preheat oven to 350°F (177°C).

2 For the brunch sausage loaf, add the bread crumbs and milk to a large bowl and give them a stir. Follow with the remaining ingredients and work the mixture with your hands to mix thoroughly. Pack into a 4 1/2 x 8 1/2-inch (11 x 21-cm) loaf pan and bake for 40 to 45 minutes or until a thermometer inserted into the centre registers 160°F (71°C).

3 Meanwhile, to make peach garnish, combine apple cider vinegar and sugar in a medium pot over high heat. Stir to dissolve the sugar, then add the spices, salt and peaches. Let boil until liquid is syrupy, and peaches are tender but still whole, 5 to 6 minutes. Remove from heat.

4 Once loaf is cooked, immediately tip out the rendered fat and discard and carefully transfer the loaf to a small platter. Tip peaches and liquid overtop, sprinkle with green onion and serve.

Serves 4 to 6