Scotch Eggs

Once you serve Scotch Eggs at your Mother's Day party, everyone will want the recipe, but my advice is don't give it to them. Keep this simple and delicious recipe to yourself and they'll never know what a snap they are to make. Try the variations as well to keep them guessing and coming back for more.
This recipe can be made the day before - up through coating the eggs with sausage - then refrigerated until you are ready to bake them.
If you take the eggs to share at a gathering of friends, wrap them individually in foil and they will stay warm for at least half an hour.
  • 1-1/4 pounds bulk pork sausage (unseasoned)
  • Salt and pepper to taste
  • 8 hard-cooked eggs, chilled and shelled  (see perfect boiled eggs)
  • 1/4 cup flour set aside in a small bowl
  1. Divide sausage into 8 portions
  2. Flatten each portion into a round shape and season with salt and pepper
  3. Roll eggs in flour then wrap each egg completely in the sausage
  4. If made ahead, cover and refrigerate until next day.
  5. When ready to bake, preheat oven to 400F
  6. Place sausage-wrapped eggs slightly apart in a jelly roll pan.
  7. Bake in the upper third of tha oven for 30-35 minutes or until richly browned. Turn the eggs as needed to brown evenly.
  8. Drain on paper towels and serve hot.
Makes 8 Scotch Eggs which can be cut in halves or quarters if desired.
Variations and Tips:
  • Moistening your hands will make it easier to handle the sausage wrapping step.
  • Mix sausage meat with 2 tbsp. each of minced fresh chives, parsley and sage, or 1 tsp. each, dried.
  • Dip sausage-wrapped eggs in a mixture of one egg beaten with 1 tbsp. dijon mustare, then roll in either fresh breadcrumbs made with French bread, finely  crushed cornflakes, or your favorite crushed crackers.