Scotch Eggs
rec.food.recipes/MareCat/2001

I was introduced to Scotch eggs at the Texas Renaissance Festival ten years ago. Since then, my husband and I have included them as part of our Christmas brunch every year. (Good way to use up those extra eggs at Easter, too.) Serve these cut in half with a good English mustard

6 hard-boiled eggs, peeled
1 lb bulk pork sausage
1/2 tsp sage
1 tsp salt
1 tsp pepper
1 cup breadcrumbs

Preheat oven to 350 degrees.

Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions and shape into patties.

Place one egg on top of each patty, shaping the sausage mixture around the egg until completely covered.

Roll each sausage-covered egg in breadcrumbs and place on a baking sheet.

Bake for 20-25 minutes until golden brown.