Brown the pork sausage links in a 10-inch frying pan over low heat. Drain off the drippings. Arrange 10 of the sausage links and the 6 apple rings in a pattern in the bottom of the frying pan. (Save the extra sausage links and cut them into pieces to blend with the batter.)
For the cornbread, sift together dry ingredients. Add egg, milk and two tablespoons sausage drippings. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Blend in the chopped sausage links. Pour the batter over the apple rings.
Bake in a hot oven (425°F.) 20 to 25 minutes. Invert immediately and serve with warm apple sauce. Delicious! Try it today!