Willard scott scotch eggs

12 servings

Ingredients

Quantity	Measure	Ingredient
1½	pounds	Bulk pork sausage
12		Eggs, hard-cooked, peeled
1		Egg, beaten
½	cup	Dry bread crumbs

Directions

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.