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The Veranda Inn

Eureka Springs, Arkansas

Specialty Recipe

Scotch Eggs

Ingredients:
1-1/2 pounds pork sausage
12 eggs, hard boiled and peeled
1 egg, beaten
1/2 cup dry bread crumbs

Heat oven to 450 degrees. Divide sausage into 12 equal portions and shape into patties. Wrap each sausage patty completely around 1 hard-boiled egg, pressing edges together to seal. Dip sausage into beaten egg and roll in bread crumbs until completely coated. Place in 15 x 10-inch jellyroll pan. Bake at 450 degrees for 30 minutes.

Note: I often use hot sausage and Italian bread crumbs and skip the process of rolling them in the beaten egg.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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