Sausage and Apple Ring

About this time of year we pick the apples in the

back field on Lookout Mountain. Hanging over

the neighbor’s far fence are ten to twenty horses

that work all summer in the boys’ and girls’ camps

in Mentone, now home for the winter. When the

weather is crisp and the leaves crackle and crunch

underfoot, Emily, Sarah, and Alison love to feed

apples on the ground to the horses and we use the

rest for apple-butter, pies, and this wonderful

appetizer.

2 pounds of hot sausage

½ large onion, finely chopped

1 large apple, peeled and chopped

1 teaspoon of cinnamon, ground

1 teaspoon of cloves, ground

1 large can apricots, drained and finely chopped

1 and a half cups of saltine crackers, crushed

2 eggs, well beaten

1/2 cup of whole milk

Brown sausage, drain well, and combine with other ingredients. Spoon into an oiled mold. Bake for 45 minutes at 350 degrees and turn out onto a serving platter. Serve with a selection of mustards and crusty breads.

Advertisements

  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.