2 lb. bulk pork sausage
2 eggs, beaten
2 tbsp. grated onion
1 1/2 c. fine dry toast or bread crumbs
1/4 c. chopped parsley, if desired

Heat oven to 350 degrees. Lightly butter a 9 inch ring mold. Mix ingredients well and pack into mold. Bake 20 minutes or more. Turn onto heated platter and fill with scrambled eggs (8-12 eggs) or eggs a la king. 8 servings.

Supper Sausage Rings: Make sausage ring except do not fill with scrambled eggs. Instead fill with buttered mashed squash or cooked apples sprinkled with cinnamon.