Recipe for Willard Scott Scotch Eggs


1 1/2 lb bulk pork sausage
12 eggs, hard-cooked, peeled
1 egg, beaten
1/2 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 at 450 degrees 30 minutes,until meat is browned and cooked.

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