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Stonewall Jackson Inn

Harrisonburg, Virginia

Specialty Recipe

Scotch Eggs

Ingredients
1 pound bulk pork sausage
1 Tablespoon fresh parsley, chopped
1 Tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry bread crumbs

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in bread crumbs. Bake in a preheated 350 degree Fahrenheit oven for 15-20 minutes until golden brown.

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

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