From mgorman@intertex.net Mon Oct 22 12:22:26 2001 Date: 21 Oct 2001 11:47:22 GMT From: MareCat Newsgroups: rec.food.recipes Subject: Scotch Eggs Followup-To: rec.food.cooking, rec.food.recipes I was introduced to Scotch eggs at the Texas Renaissance Festival ten years ago. Since then, my husband and I have included them as part of our Christmas brunch every year. (Good way to use up those extra eggs at Easter, too.) Serve these cut in half with a good English mustard Scotch Eggs 6 hard-boiled eggs, peeled 1 lb bulk pork sausage 1/2 tsp sage 1 tsp salt 1 tsp pepper 1 cup breadcrumbs Preheat oven to 350 degrees. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions and shape into patties. Place one egg on top of each patty, shaping the sausage mixture around the egg until completely covered. Roll each sausage-covered egg in breadcrumbs and place on a baking sheet. Bake for 20-25 minutes until golden brown. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.