• 2 pounds ground pork
  • 12 ounces breakfast sausage
  • 2 eggs
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 2 teaspoons coriander
  • 1 teaspoon allspice
  • 3/4 teaspoon black pepper
  • 1 onion (large, finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup bread crumbs (fine)
  • 1/3 cup apple jelly
  • 1/3 cup chutney (apple)


  1. Heat oven to 425 degrees F. In a large bowl, mix together the eggs, salt, mustard, coriander, allspice, pepper, onion and garlic; stir in bread crumbs, pork and sausage until well blended. Press mixture evenly into an ungreased 10x15-inch jelly roll pan. Bake for 12 minutes, until meat is firm and brown around edges. Cool in pan 10 minutes. Holding meat with a large spatula, tip pan to drain off drippings. In small pan, heat jelly and chutney until melted; spread over surface of meat. Cut meat into 1-inch square. Serve warm or refrigerate as long as 2 days; then reheat, uncovered, in a 400 degrees F. oven just until hot, about 8 minutes.
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