This recipe has been a favorite for Christmas or Easter in our family for many years, and we hope you enjoy it, too.
2 lbs. bulk sausage
1 ½ cups cracker crumbs
2 eggs, slightly beaten
½ cup milk
¼ cup minced onion
1 cup finely chopped apple, peeled (equal to about one apple)
Combine ingredients and mix thoroughly with a fork. Press lightly into a six-cup greased mold. Turn out in a shallow baking pan lined with parchment paper. Bake at 350 degrees for about one hour, until golden brown. Drain off excess fat. Cool for 5 minutes, slice and serve.
- The ring may be partially cooked the day before for 30 minutes.
- Fill the center with fresh fruit or scrambled eggs. The original recipe said to add a little grated cheese to the eggs and sprinkle with paprika.
- Garnish the plate with sliced kiwi or fresh fruit. The original recipe suggested broiled apricot halves and parsley to garnish.
- Once cooked, the sausage ring can be frozen for up to 2 months. To serve, reheat in 300 degree oven or microwave until warmed through.