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Oven-Style Scotch Eggs

Source of Recipe

Tami


List of Ingredients

Oven-Style Scotch Eggs from Tami

1 pound bulk turkey, pork or Italian sausage
Fine dry bread crumbs or cornmeal
8 plain or pickled hard-cooked eggs**
1/3 cup fine dry bread crumbs or cornmeal
1 egg, beaten




Recipe

Divide sausage into 8 (2-ounce) portions. On lightly crumb-sprinkled
surface, pat out each portion to about 1/8-inch thickness. Wrap
completely around 1 of the hard-cooked eggs, pressing edges together to
seal. Repeat with remaining sausage and hard-cooked eggs. Roll
sausage-coated eggs in crumbs and dip in beaten egg. Place on baking
sheet and bake in preheated 375 F oven until lightly browned, about 20
minutes. Yield: 4 servings.

** To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set
beets aside for another use. In medium saucepan, combine reserved beet
juice, 1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole
allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until
sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8
hard-cooked eggs in 1-quart jar with tight-fitting lid. Pour hot mixture
over eggs. Cover tightly. Store in cool place OR cool at room
temperature 1 hour. Refrigerate to blend flavors, at least several days
or up to several weeks. After opening, refrigerate and use within 1
week.