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OVEN−STYLE SCOTCH EGGS
•
1
pound bulk turkey, pork or Italian sausage
•
•
•
•
Fine dry bread crumbs or cornmeal
8 plain or pickled hard−cooked eggs**
1/3 cup fine dry bread crumbs or cornmeal
1 egg, beaten
Divide sausage into 8 (2−ounce) portions. On lightly crumb−sprinkled
surface, pat out each portion to about 1/8−inch thickness. Wrap
completely around 1 of the hard−cooked eggs, pressing edges together to
seal. Repeat with remaining sausage and hard−cooked eggs. Roll
sausage−coated eggs in crumbs and dip in beaten egg. Place on baking
sheet and bake in preheated 375°F oven until lightly browned, about 20
minutes.
*
* To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets
aside for another use. In medium saucepan, combine reserved beet juice,
3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole
1
allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until
sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8
hard−cooked eggs in 1−quart jar with tight−fitting lid. Pour hot mixture over
eggs. Cover tightly.
Store in cool place OR cool at room temperature 1 hour. Refrigerate to
blend flavors, at least several days or up to several weeks. After opening,
refrigerate and use within 1 week.
OVEN−STYLE SCOTCH EGGS
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