Apple Sausage Ring
- 2 Eggs
- 1/2 c Milk
- 1 1/2 c Soda cracker crumbs
- 1/4 c Minced onions
- 1 c Apple; peeled; chopped
- 2 lb Bulk pork sausage
Recipe by: CFA, Quick 'n Easy Home Cooking, Dec 1995 In a large mixing
bowl, beat together the eggs and milk. Add the cracker crumbs, onion and
apple; mix well. Work the sausage into the egg mixture until all of the
ingredients are evenly combined. Press into a well-greased 6 1/2-cup ring
mold. Unmold immediately onto a 10 x 15-inch jelly roll pan. Cover with
plastic wrap and chill for at least 1 hour, or overnight.
Preheat the oven to 350 degrees. Remove the plastic wrap and bake the ring
for 1 hour, or until nicely browned. Transfer to a serving platter and fill
with fluffy scrambled eggs. Garnish with fresh parsley and cherry tomatoes.
Serves 8 to 10. Penny Halsey (ATBN65B).
Posted to MC-Recipe Digest V1 #813 by Nancy Berry on
Sep 28, 1997
bowl, beat together the eggs and milk. Add the cracker crumbs, onion and
apple; mix well. Work the sausage into the egg mixture until all of the
ingredients are evenly combined. Press into a well-greased 6 1/2-cup ring
mold. Unmold immediately onto a 10 x 15-inch jelly roll pan. Cover with
plastic wrap and chill for at least 1 hour, or overnight.
Preheat the oven to 350 degrees. Remove the plastic wrap and bake the ring
for 1 hour, or until nicely browned. Transfer to a serving platter and fill
with fluffy scrambled eggs. Garnish with fresh parsley and cherry tomatoes.
Serves 8 to 10. Penny Halsey (ATBN65B).
Posted to MC-Recipe Digest V1 #813 by Nancy Berry
Sep 28, 1997
