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Makes about 72 servings.


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

Cooking Directions

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 fat.

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.

Serving Suggestions
Sweet, spicy and savory are the key flavor notes of these easy appetizers that are perfect for a crowd.

Nutrition Facts
Calories 45 calories; Protein 3 grams; Fat 3 grams; Sodium 115 milligrams; Cholesterol 15 milligrams; Saturated Fat 1 grams; Carbohydrates 2 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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