ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Scotch Eggs

Misc.
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.
MsgID: 3121890
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Brunch Recipes
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (32)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Holiday Brunch Recipes
  Betsy at Recipelink.com
2 Recipe: Scotch Eggs
  Betsy at Recipelink.com
3 Recipe: Breakfast Lasagna
  Gladys/PR
4 Recipe: Grits, Country Ham & Sweet Pepper Cakes
  Gladys/PR
5 Recipe: Great Smoky Honey Muffins
  Gladys/PR
6 Recipe: Hot Fruit Compote
  Gladys/PR
7 Recipe: Cinnamon-Apple Breakfast Quesadilla
  Gladys/PR
8 Recipe: Holiday Brunch Casserole
  Gladys/PR
9 Recipe: Holiday Brunch Bake
  Gladys/PR
10 Recipe: Stuffed French Toast
  Gladys/PR
11 Recipe: German Stollen
  Betsy at Recipelink.com
12 Recipe: Kahlua Banana Brunch Cake
  Betsy at Recipelink.com
13 Recipe: Monkey Stack Bread
  Betsy at Recipelink.com
14 Recipe: Cherries and Cream Muffins
  Betsy at Recipelink.com
15 Recipe: Cherry Blossoms (using frozen bread dough)
  Betsy at Recipelink.com
16 Recipe: Dried Cherry Muffins
  Betsy at Recipelink.com
17 Recipe: Ruby Scones
  Betsy at Recipelink.com
18 Recipe: Aloha Bread (Christmas Bread)
  Betsy at Recipelink.com
19 Recipe: Chocolate Cherry Nut Bread
  Betsy at Recipelink.com
20 Recipe: Dried Cherry Banana Bread
  Betsy at Recipelink.com
21 Recipe: Jamaican Cherry Bread (bread machine)
  Betsy at Recipelink.com
22 Recipe: Cherry Brunch Pie
  Betsy at Recipelink.com
23 Recipe: Maple Dried Cherry Syrup
  Betsy at Recipelink.com
24 Recipe: Cherry Sauce for Pancakes
  Betsy at Recipelink.com
25 Recipe: Cherry Rice Pilaf
  Betsy at Recipelink.com
26 Recipe: Cheery Cherry Chicken Salad
  Betsy at Recipelink.com
27 Recipe: Fruit Salad with Dried Cherries
  Betsy at Recipelink.com
28 Recipe: Spiced Cherry Salad
  Betsy at Recipelink.com
29 Recipe: Banana Split French Toast
  Betsy at Recipelink.com
30 Recipe: Caramel-Cherry Sticky Buns (using refrigerated biscuits)
  Betsy at Recipelink.com
31 Recipe: Cherry Cinnamon Rolls (using refrigerated crescent rolls)
  Betsy at Recipelink.com
32 Recipe: Holiday Coffee Cake (using refrigerated crescent rolls)
  Betsy at Recipelink.com
33 Thank You: Hot Fruit Compote
  Mary
ADVERTISEMENT
Random Recipes
  • Boulder Black Bean Soup (blender)
  • BOULDER BLACK BEAN SOUP 2 tsp. olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 tsp. dried whole oregano 1/2 tsp. dried thyme 1/2 tsp. ground cumin 1/4 tsp. ground cayenne pepper 3 cups canned black beans, ...
  • Fruit Cocktail Pie
  • FRUIT COCKTAIL PIE 1 (3 oz.) box strawberry Jell-O gelatin 1 (1 lb) can Libby's Lite fruit cocktail 2 tbsp. cornstarch 1 tsp sugar (or 1 pkg. Sweet 'N Low) 1 graham cracker crust TO...
  • Cake Mix Additions
  • Yes, you can add crushed cookies (chocolate chip, oreo or others) to a cake recipe...You can also add frozen or canned (drained) fruit, coconut or candy such as M&M's, broken up pieces of candy bars or toffee chips...jus...
  • Irish Upside-Down Rhubarb Pie
  • IRISH UPSIDE-DOWN RHUBARB PIE "This traditional country dessert - nothing more than scone dough with rhubarb -is a rustic Irish version of the French apple tarte tatin." 8 pounds rhubarb 1 1/3 cups plus 3 tablespoons...
  • Glazed Fish for both June and Marilyn
  • Glazed Fillets 4 halibut, haddock or cod fillets (1lb/500 g) 1/3 cup (75 mL) light mayonnaise Variation 1: 2 tablespoons (25 mL) finely chopped black olives 1 teaspoon (5 mL) grated lemon rind 1 tablespoon (15 mL) l...
ADVERTISEMENT
  • 4 Cheese Spinach Dip (like Kelsey's)
  • 4 CHEESE SPINACH DIP 1 Jar (Classico) Roasted Garlic Alfredo Sauce 12 oz. (1 1/2 packages) Philadelphia cream cheese 1/4 cup parmesan cheese 1/2 cup shredded cheddar or mozzarella cheese 1 package frozen chopped spina...
  • Hj's Ham with Spinach Noodles
  • HJ’S HAM WITH SPINACH NOODLES Makes 2 servings 1 tbsp. butter 4 green onions, chopped 2 tbsp. chopped bell green pepper 2 cups cooked Spinach noodles, drained, and rinsed 1/2 cup cooked ham, cut in cubes (or use can o...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!