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Tuesday, April 2, 2019

Check out this Cherokee Breakfast

Janet Groene’s
Indian Sausage Bread
    No time for breakfast because you need to get an early start for a first-come, first-serve campground?  This dense breakfast bread has all the elements of a hearty meal.  It’s baked long and slow, so it’s a good choice to make on a cold day when the oven heat and the sweet scents of baking are oh, so welcome in a cozy RV.
     I adapted the recipe from an old Cherokee cookbook. Note that the flour is added as needed, usually about 1 ½ to 2 more cups. 

1 pound sausage, fried out and drained
2 cups black coffee
1 cup flour
1 tablespoon baking soda

1 teaspoon cinnamon (optional)
1 cup each chopped walnuts, brown sugar and raisins or other dried fruit

    Grease and flour two loaf pans. Set the oven for 275 degrees. Fry out the sausage, break it up and drain it.  Set aside. In a bowl mix baking soda,  cinnamon, brown sugar  and the cup of flour. Stir in coffee. 

     Now add enough flour to make a thick batter. Fold in crumbled sausage, nuts and raisins. Bake 60 to 90 minutes. Cool and wrap. Wait several hours or overnight for easier slicing. This is good as is or with butter or cream cheese. 

Check out Janet Groene's RV ready recipes at

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