[X]

Home > Recipes > Apple Sausage Ring

Apple Sausage Ring Recipe

Apple Sausage Ring Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This very flavorful sausage ring is easy to prepare. It has a nice texture and holds its shape well...a nice hearty meat dish that completes a brunch menu.

[X]

Rate Apple Sausage Ring Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apple Sausage Ring Recipe

Prep: 15 min. Bake: 1 hour

Yield: 12-14 Servings

15 60 75

Ingredients

3 eggs
3/4 cup milk
2 cups crushed butter-flavored crackers (about 50 crackers)
1-1/2 cups chopped peeled tart apples
1/3 cups finely chopped onion
2 pounds bulk pork sausage

Directions

In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well.
On a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°; drain. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 231 calories, 17 g fat (5 g saturated fat), 71 mg cholesterol, 393 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Apple Sausage Ring in Reminisce March/April 2004, p48

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Apple Sausage Ring

Apple Sausage Ring

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 15, 2011 by trishpia

I forgot to say that I bake mine in a bundt pan.

Reviewed on Dec. 15, 2011 by trishpia

I make this EVERY year for a large family brunch. Same results every year...everyone loves it and says I must make it again next year. NO browning! Just make it like a meatloaf and bake. Turns out perfect every time (and looks much tastier than the picture).