INGREDIENTS
- 1 1/2 lb Bulk pork sausage
- 12 Eggs ; hard-cooked, peeled
- 1 Egg ; beaten
- 1/2 c Dry bread crumbs
INSTRUCTIONS
Heat kitchen appliance to 450 degrees.Divide sausage into twelve equal parts. form into patties.Wrap every patty utterly around one hard- cooked egg.Press edges to seal.Dip sausage wrapped eggs in overwhelmed egg;roll in bread crumbs till coated.Place in unlubricated fifteen x 10" jelly roll pan.Bake @ 450 degrees half-hour,until meat is suntanned and cooked .source http://recipetocooking.blogspot.com/2019/01/willard-scott-scotch-eggs.html
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