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Title: Willard Scott Scotch Eggs
Categories: Pork Eggs
Yield: 12 Servings
| 1 1/2 | lb | Bulk pork sausage |
| 12 | Eggs, hard-cooked, peeled | |
| 1 | Egg, beaten | |
| 1/2 | c | Dry bread crumbs |
Heat oven to 450 degrees.Divide sausage into 12 equal portions. Shape into
patties.Wrap each patty completely around 1 hard- cooked egg.Press edges
to seal.Dip sausage wrapped eggs in beaten egg;roll in bread crumbs until
coated.Place in ungreased 15 x 10" jelly roll pan.Bake @ 450 degrees 30
minutes,until meat is browned and cooked. By "Rick Matejka"
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