|Bulk pork sausage||3 Pound|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Ground sage||3⁄4 Teaspoon|
|Eggs||3 , slightly beaten|
|Onion||1 Medium, chopped|
Mix all ingredients.
Press lightly in ungreased 9-cup ring mold.
Cover and refrigerate no longer than 24 hours.
Unmold sausage mixture on rack in shallow baking pan; cover loosely with aluminum foil.
Bake in 350° oven 30 minutes; remove foil.
Bake until done, about 30 minutes longer.