Sausage-Apple Ring

Sausage-Apple Ring

This is a fun way to serve scrambled eggs and sausage! Your
guest will really be impressed! It sounds like a lot of trouble,
but it really isn’t. You are just doing a lot of flipping.
2 pounds bulk sausage 1 kg
1½ cups crushed cracker crumbs 360 ml
2 eggs, slightly beaten
½ cup milk 120 ml
¼ cup minced onion 60 ml
1 cup very finely chopped apple 240 ml
Scrambled eggs

• Thoroughly combine sausage, cracker crumbs, eggs,
milk, onion and chopped apple. (This will require
a good bit of mixing to get everything worked into
sausage.)
• Press into 9-inch (23 cm) ring mold. (Press well because
you will have holes in the bottom if sausage is not
pressed down well.)
• With knife, ease around top of edge and center edge of
ring mold and turn onto shallow baking pan or sheet
cake pan with edges.
• Bake at 350° (176° C) for 45 minutes, then drain fat.
(The best way I have found to drain fat and to get ring
on serving plate is to spoon off fat in center of ring,
then take several paper towels and place around ring to
absorb fat around edges. Let cool a little.)
• Lay plate, up side down on top of ring. Flip again and
your ring center will be ready to be filled with eggs.
• Cover and refrigerate.
• For breakfast the next morning, just reheat ring for
about 15 minutes.
• While ring is reheating, scramble about a dozen eggs
and fill center of ring.