2 lbs. loose pork sausage
2 eggs, slightly beaten
1 1/2 c. cracker crumbs or crumbled Saltines
1 c. apple, peeled and finely grated
1/4 c. diced onion
1/4 c. milk

Line a 1 1/2-quart ring mold with foil. Combine all ingredients and mix well. Press mixture firmly into the mold. Chill for several hours, then unmold onto a cookie sheet or jelly roll pan with sides. Bake for 1 hour in a 350 degree oven. Transfer to serving platter and fill the center of the ring with scrambled eggs.

NOTE: I like to make several of these at once and freeze them. When overnight guests arrive, or just for your own family breakfast, it's easy to thaw the night before and warm the sausage ring in the microwave before filling with the eggs.