Bison Sausage Bread

Summary
Prep time	20 min
Cook time	1.5 hours
Source	Mitch Omer - Hell's Kitchen (Mpls); Damn Good Food (pg 58)
Yield / serves	1 (3 lb) loaf
Rating	Excellent

Ingredients

• 10 ounces Maple-Glazed Bison Sausage (uncooked)
• 1 c firmly packed dark brown sugar
• 2/3 c granulated sugar
• 2 large eggs
• 2/3 c brewed dark coffee
• 2 c all-purpose flour
• 2/3 c dried currants
• 2/3 c walnut pieces
• 3/4 t baking powder
• 3/4 t baking soda
• 3/4 t pumpkin pie spice
• 3/4 t ground ginger
• 2 T unsalted butter, melted

Preparation

Preheat oven to 350° F.

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 minutes. Turn speed to medium, and mix 1 minute more. Add remaining ingredients, and again on low speed, mix until just incorporated. Turn mixer off. Scrape down the sides of the bowl with a rubber spatula. Mix on medium speed another 2 minutes.

Brush 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 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, and wrap securely in plastic wrap. Will keep in the refrigerator up to 2 weeks and in the freezer for up to 6 months.