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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scotch Eggs Recipe

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This recipe for Scotch Eggs is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. - pork sausage meat
½ tsp. - rubbed sage
½ tsp. - thyme
2 T. - parsley, firmly chopped
8 - eggs, hard-boiled & peeled
½ c. - flour seasoned with ½ tsp. salt & pepper to taste
2 - eggs, lightly beaten
1 c. - fine breadcrumbs
Directions:
Directions:
Preheat oven to 400º. Combine sausage meat, sage, thyme and parsley. Pat mixture into 8 rounds. Wrap each hard-boiled egg with sausage patty. Roll the eggs in seasoned flour, then in the beaten egg and finally in the breadcrumbs. Place eggs on non-stick baking pan and bake for about 35 minutes or until browned, turning once. When cool, serve cut in half or quarters, great dish for parties. May also be served hot.

 

 

 

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