Yield: 8 Servings
|1½ cup||Soda cracker crumbs|
|¼ cup||Minced onions|
|1 cup||Apple; peeled; chopped|
|2 pounds||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 6½-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 <nlberry@...> on Sep 28, 1997