Willard scott scotch eggs

Yield: 12 servings

Measure Ingredient
1½ pounds Bulk pork sausage
12 \N Eggs, hard-cooked, peeled
1 \N Egg, beaten
½ cup 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.

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