2 lb lean unflavored bulk sausage
2 lg, eggs
1 1/2 cup crushed butter crackers (ritz or hi, ho)
1 grated apple, peeled
1/2 cup minced onion
1/4 cup milk
Directions
Combine all ingredients, mix well and press into a ring mold lined
with wax paper or plastic wrap. Chill overnight.
Unmold, removing paper. place onto baking sheet with raised edges.
Bake at 300 degrees for 1 hour.
Suggestion: Fill center ring with scrambled eggs before serving.
A breakfast favorite for holidays.
Food & Wine RT [*] Category 2, Topic 10 Message 11 Wed Dec 23, 1992
S.LECK [LittleBear] at 11:01 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
Servings: 6 servings
Apple Sausage Breakfast Ring Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Fruit; Meat; Sausage
The History of Recipes
We can follow the history of written recipes way back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these ancient records were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius created some documents which described recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and dessert, a style of dining still practiced today. He also recounts how the ancient cooks used many different herbs and spices, including many that are still in use today for example basil, fennel and dill. Continuing our culinary historical journey, we find two interesting recipe books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is popular today, but rather accounts of the types of meals on the menus of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including coriander, basil and rosemary. These new foods and spices was responsible for an outbreak in recipe publications, many of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and rich tried to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were highly sought after. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes of the day. When we get to the 20th century, cookbooks are starting to become popular as a result of more people being able to read, more leisure time and disposable income. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Apple Sausage Breakfast Ring recipe.
