Scotch Eggs
From Yankee Magazine's Great New England Recipes
Eggs Recipes
Yield: Serves 4.
Easy and fun to make, these are great hot or cold. Eat whole for brunch or lunch, or cut into wedges for hors d'oeuvres.
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1 pound best-quality bulk sausage
- 4 medium-size, hardboiled eggs, peeled
Mix bread crumbs with beaten egg and sausage. Divide into 4 portions. Press each portion around an egg. (It will appear that you have 4 small, meaty tennis balls.) Place them on a rack in a pan and bake at 350 degrees F for about 40 minutes, until sausage is cooked.
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