Scotch Eggs

I found several recipes for Scotch Eggs. This is my version.

12 eggs, boiled, peeled, cooled/chilled
1-1/2 lb. Sweet Italian Sausage meat
1 t. sage
1 T. minced onion
1 clove garlic, minced
1/2 t. cayenne pepper
Ground black pepper to taste
1/2 c. flour
1 egg, beaten
1/2 c. breadcrumbs

In a bowl, combine the sausage meat with the sage, onions, garlic, cayenne pepper and black pepper.

Divide the sausage into 4 equal portions, which you’ll divide each into three portions. Make each portion into a patty and wrap around the egg, pinching to close the ends. The thickness should be around 1/8th to 1/4-inch thickness. You can flour your hands so the meat doesn’t stick.

Put the flour, egg, and breadcrumbs in separate plates. Dip each egg into the flour, then egg, and then in the breadcrumbs. Place on a baking sheet lined with foil and add some non-stick spray. Place in the refrigerator for 1/2 hour.

Preheat oven to 400°. Place baking sheet in the oven and bake 10 minutes. Reduce heat to 375° and continue to bake another 20 minutes (turning every 10 minutes to brown on all sides).

To serve: Cut in half and serve either hot or cold.

Note to self: 9/05: The next time I make this, double the recipe! These went very quickly at a recent rotation meal.