Name: Apple Sausage Ring
Ingredients: 2 Eggs; 1/2 c Milk; 1 1/2 c Soda cracker crumbs; 1/4 c Minced onions; 1 c Apple; peeled; chopped; 2 lb Bulk pork sausage

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats		Brunch	8	Servings

INGREDIENTS

2		Eggs
1/2	c	Milk
1 1/2	c	Soda cracker crumbs
1/4	c	Minced onions
1	c	Apple; peeled; chopped
2	lb	Bulk pork sausage

INSTRUCTIONS

Recipe by: CFA, Quick 'n Easy Home Cooking, Dec 1995 In a large mixing
bowl, beat together the eggs and milk. Add the cracker crumbs, onion and
apple; mix well. Work the sausage into the egg mixture until all of the
ingredients are evenly combined. Press into a well-greased 6 1/2-cup ring
mold. Unmold immediately onto a 10 x 15-inch jelly roll pan. Cover with
plastic wrap and chill for at least 1 hour, or overnight.
Preheat the oven to 350 degrees. Remove the plastic wrap and bake the ring
for 1 hour, or until nicely browned. Transfer to a serving platter and fill
with fluffy scrambled eggs. Garnish with fresh parsley and cherry tomatoes.
Serves 8 to 10. Penny Halsey (ATBN65B).
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on
Sep 28, 1997

A Message from our Provider:

“You can fool yourself. You can never fool God”