2 lb. lean bulk pork sausage
2 large eggs, slightly beaten
1 1/2 c. crushed crackers
1 c. grated apple, peeled
1/2 c. minced onion
1/4 c. milk

Line a 2 1/2-quart ring mold with plastic wrap or wax paper.

Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight.

Unmold, removing plastic/paper, onto a baking sheet with raised edges.

Bake at 350°F for 1 hour. Transfer into serving plates. Fill center of ring with scrambled eggs.

Serves 8.