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Scotch Eggs Recipe

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This recipe for Scotch Eggs, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry/Bill Hewitt
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. breakfast sausage
1 T. fresh parsley, chopped
1 T. grated onion
1/4 t. cinnamon
1/8 t. nutmeg
6 hardboiled eggs
1/2 cup fine breadcrumbs

Directions:
Directions:
Combine sausage, parsley, onion, cinnamon and nutmeg. Divide into 6 portions. Take a large ziplock bag and cut one side open. Use it to shape each portion into a large patty. Wrap each egg in a sausage patty. Roll in breadcrumbs. Bake in a 375 oven 26 minutes or until golden brown. Cut each in half and serve with mustard

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
These can be frozen and then cooked. Or cooked, frozen and then reheated.

We buy these from the Queen's Pantry at the Texas Renaissance Festival!

 

 

 

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