RECIPE FROM "SANDY'S
Breakfast Pork Sausage Ring
2 pounds bulk pork sausage
2 eggs, slightly beaten
1-1/2 cups cracker crumbs
1 cup peeled, chopped cooking apple
1/4 cup minced onion
1/2 cup milk
8 scrambled eggs (reserve for center after done)
Combine first 6 ingredients, mixing well.
Firmly press (pack) into a greased 6-1/2 cup ring mold; refrigerate for 8-10 minutes, then, using a rubber spatula, carefully unmold onto a 15x10x1-inch jellyroll pan.
Bake at 350 degrees for 50 minutes or until done. Immediately remove to serving platter and spoon scrambled eggs into center and around sides.
Serves 8 to 10