Sausage and Apple Braid

You know I love breakfast food. There is nothing like a brinner (breakfast for dinner). I loved it as a kid and I love it now.

Thankfully, so does my fiancé. So we’ll celebrate his birthday with a brinner. I’ll bring the Sausage and Apple Braid, and probably some of these pancakes.

I wish I could give someone credit for this recipe, but it came from my mom. She’s been making it, and making us kiddos happy with it, for years.

Now, I pass along this braid of goodness to warm another soul on another special day.

Ingredients:

-1/2 of a 17×25 frozen puff pastry, thawed.
-10 ounces of pork breakfast sausage, cooked and drained.
-1 egg, beaten
-1 yellow onion, finely chopped.
-2 apples, peeled and finely chopped.
-3/4 cup dries heb stuffing mix (the kind you only think to buy on Thanksgiving).
-1 egg beaten (for glaze)
-2 Tblsp. sesame seeds.

Steps:
1. Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
2. Roll out pasty to rectangle and let stand. Cut 3 inch long strips, half an inch in width, along each side of the puff pastry. Leave 2 inch on top and bottom and at least 4 inches in the middle.
3. Mix cooked sausage, egg, onion, apples, and stuffing together in large bowl. Spoon down the center of the puff pastry.
4. Fold the strips over the stuffing and fold each strip over the other a few times, to created “braid”
5. Bake for 30 minutes until golden in color.
6. Brush the braid with beaten egg and sprinkle with sesame seeds.

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