Hunt Breakfast Loaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 bulk pork sausage-- Jimmy Dean (sage) 1/2 cup chopped onion
2 raw eggs, well beaten
1 cup grated fresh bread crumbs
1/4 t. dried savory leaves
1/4 t. dried sage leaves
1/2 t. dried thyme leaves
6 medium- size hard-cooked eggs, peeled and cut in half, lengthwise plus one egg yolk
1 T. water
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Directions: |
Directions:Preparation;
Preheat oven to 400 F
saute pork and onions (breaking up with a fork) together in a medium skillet over medium heat for about 10 minutes.
Set aside to cool
In a large bowl, mix well; the sauteed sausage ans onion mixture above with raw eggs, bread crumbs, savory, sage and thyme.
Make pastry, the "Good and Flakey Pastry" used above:
3 cups flour
dash salt
1/4 cup shortening (or butter, or 3/4 cup oil) 1 egg, beaten
1 T vinegar
4 T cold water
On lightly floured pastry cloth, roll dough into a 15" x 12" rectangle
Layer half the sausage mix lengthwise in center of pastry in a strip 4" wide, leaving 1 1/2" at each end of the rectangle.
Arrange a row of egg halves on top, cut edges up.
Cover hard cooked eggs with the remainder of sausages mixture.
Bring all four sides of pastry over filling, moistening and pressing edges to seal.Place loaf, sealed side down, on prepared cookie sheet.
Roll reserved pastry into 1/8" thick dough
Cut out 3 pigs, a rabbit or other decoration
Place on top of the loaf, sealing with water
Cut slits between the decorations or letters
Brush pastry with egg yolk beaten with 1 T water
Bake 35 minutes or until golden brown
Remove to rack, cool completely |
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Number Of
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Number Of
Servings:Makes 8 servings |
Preparation
Time: |
Preparation
Time:shorter with practice ! |
Personal
Notes: |
Personal
Notes: Bernice Dotson was our childhood nurse, Birthday cake baker and fried chicken dinner maker ... To our delight she stayed on to be our family housekeeper even after we may have been thought to have outgrown a nurse. Mrs Dotson did everything for us and was a really wonderful cook. Incidentally she was related to the real Annie Gunn !!
Mrs Dotson would fortify our saddle sandwich cases with fried egg sandwiches for every early morning fox hunt, but this dish of sausage and eggs in pastry is something better served at the Hunt Breakfast, when the Hunt is over and horses and hounds are put away happily.
Although we often had homemade sausage in our freezer from the annual sausage-making party at Three Creek Farm, Mrs Dotson preferred using the "Jimmy Dean" brand - with sage - for this recipe. Actually, she tended to prefer the store bought brand of anything if it qualified as even passably good. Brands were kind of a new thing in her lifetime. She loved them - "Jello" for gelatin, "Junket" for rennet, "Pepperidge Farm, Cambell's , Sanka, Birdseye, Kool and Jimmy Dean. They were all neat tricks to her.
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