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Sausage Ring With Scrambled Eggs

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Serves 8
Several hours before baking and serving:
2 pounds sausage
1 1/2 cups dry bread crumbs
3 eggs

Place uncooked sausage in baking dish and heat in microwave on medium power for a minute or two, squeeze out fat, heat again and squeeze out more fat, repeat until very little fat remains. Mix sausage, bread crumbs, and eggs. The easiest way to combine ingredients: put on plastic gloves, slip a clean plastic bag over your hand, put a rubber band around your wrist to hold the bag over your hand and combine the sausage and the rest of the ingredients. Line a ring mold (other shapes may be used) with plastic wrap. Press the sausage mixture into the mold. Refrigerate for several hours or may be frozen.

Tip: We double or triple the recipe and freeze the extra in rings or hearts or other seasonal shapes. Several hours before serving time, place in refrigerator to thaw. Bake as directed.

To Bake:
Place a sheet of Heavy Duty foil on baking dish with sides. Spray foil with vegetable spray and turn the ring upside down on the foil. Remove the pan and the plastic wrap. To resemble an Easter egg, carefully ease the shape of the ring to resemble an egg shape. Bake at 350 degrees for about 45 minutes in the center of the oven, so top and bottom will be evenly browned by the time the middle is done. Carefully lift with a pancake turner in each hand onto a serving platter. A large round platter works nicely. Serve with SCRAMBLED EGGS in the middle and round neatly to resemble an egg. Decorate the top of the eggs with mild salsa squiggles and dots.