2 lbs. lean bulk pork sausage
2 lg. eggs
1 1/2 c. crushed Ritz crackers
1 c. grated apple, peeled
1/2 c. minced onion
1/4 c. milk

Line 2 1/2 quart ring mold with plastic wrap. Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight. Unmold (remove plastic wrap) onto baking sheet with raised edges. Bake at 350 degrees for 1 hour. Transfer onto a serving platter; fill center of ring with scrambled eggs. Yields 8 servings.