Willard Scott Scotch Eggs

Course : Eggs
Serves: 12
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Ingredients:

1 1/2 pounds bulk pork sausage
1 large egg -- beaten
12 large eggs -- hard-cooked, peeled
1/2 cup dry bread crumbs
 

Preparation / Directions:

Heat oven to 450 degrees.Divide sausage into 12 equal portions. Shape into patties.Wrap each patty completely around 1 hard- cooked egg.Press edges to seal.Dip sausage wrapped eggs in beaten egg;roll in bread crumbs until coated.Place in ungreased 15 x 10" jelly roll pan.Bake @ 450 degrees 30 minutes,until meat is browned and cooked.


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