RECIPE JOURNAL: DAD'S CHRISTMAS SAUSAGE RING

Every year my father would make this sausage ring. We'd open presents while the house filled with the aroma of tangy apples and sweet onions.

Dad's Christmas Sausage Ring

2 lbs bulk pork sausage (uncooked)
2 eggs
1/2 cup milk
1 1/2 cups Pepperidge Farm Stuffing
1/4 Vidalia cup onion, minced
1 cup finely chopped apples (preferably Macoun or Granny Smith)


In a large bowl, mix all ingredients together. Press into a lightly greased ring mold and chill overnight.
The next day, remove from refrigerator for one hour before baking. Bake at 350º for 1 hour.
Remove from oven and drain fat. Turn out onto a wire rack with a baking sheet beneath to collect remaining drippings.
Serve hot.


Note: Macoun apples are hard to find. They're grown in northwest New Jersey, among other places. If you ask your local grocer in advance, they can order them by the half peck. These heritage apples are worth the extra effort!