Sausage Ring

2 lb. bulk sausage meat	1 1/2 c. cracker crumbs
2 eggs, slightly beaten	1/2 c. milk
1/4 c. minced onion	1 c. finely chopped apple
canned apricot (garnish)	parsley (garnish)

Combine all ingredients for sausage ring and mix thoroughly with a fork.
Press lightly into greased 6 cup ring mold.
Turn out in a shallow baking dish (or a broiling pan so grease can drip into lower pan).
Bake in a moderate oven 350° F. for about one hour.
Drain excess fat from pan. (I cover ring with foil for a few minutes to lower the splatter of grease in oven.)
The ring may be partially baked the day before for 30 minutes and then finished on the day you serve it.

To serve fill center with scrambled eggs.
Add grated cheese, if desired.
Sprinkle with paprika.
Garnish platter with broiled apricot halves and parsley.

Serves 8