10 oz. Maple-glazed Bison Sausage (Editor's note: Use any sausage available as we probably don't get bison sausage in Texas, using a drop or two of maple flavoring.)
1 cup firmly packed dark brown sugar
2/3 cup granulated sugar
2 large eggs
2/3 cup brewed dark coffee
2 cups all purpose flour
2/3 cup dried currents
2/3 cup walnut pieces
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. pumpkin pie spice
3/4 tsp. ground ginger
2 tablespoons unsalted butter, melted
(Confession: I forgot to buy currents so I used dried cranberries instead.)
Preheat oven to 350 deg. Place sausage, brown sugar, granulated sugar, eggs, and coffee into the bowl of a stand mixer fitted with a paddle. Mix on low speed until ingredients are just incorporated, about 1 minute. Turn speed to medium and mix one minute more. Add remaining ingredients, and again on low speed, mix until just incorporated, turn mixer off.
Scrape down sides of bowl with a rubber spatula. Mix on med, speed another 2 minutes.
Bruch an 8x4x2 inch bread pan with melted butter, and dust with flour. Scrape batter into the bread pan, and place on the center rack of the oven. Bake 1 and 1/2 hours, or until a toothpick inserted into the center of the loaf comes out clean.
Remove bread from the oven and let cool to room temperature in the pan. Remove loaf an wrap securely in plastic wrap. Will keep in refrigerator up to 2 weeks and in freezer up to 6 months.