Scotch Eggs

You can wrap the eggs in sausage 1 day ahead and refrigerate. Roll and bake the next morning.

Ingredients:

• 1 ½ lb. Bulk Pork Sausage
• 12 Eggs, Hard-boiled & Peeled (10 minutes gentle boil)
• 1 Egg, Beaten
• ½ Cup Dry Bread Crumbs (Toast)

INSTRUCTIONS:

1. Heat oven to 450 degrees
2. Divide Sausage into 12 equal portions
3. Work into Patties
4. Wrap each patty around each egg
5. Dip sausage egg in beaten egg
6. Roll in Bread Crumbs until coated
7. Place in un-greased 15 x 10 Jelly Roll Pan
8. Bake @ 450 for 30 minutes until meat is done.