Willard scott scotch eggs
Yield: 12 Servings
Ingredients:
- 1 1/2 lb Bulk pork sausage
- 12 Eggs hard-cooked peeled
- 1 Egg beaten
- 1/2 c Dry bread crumbs
Instructions:
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.
