Title: Willard Scott Scotch Eggs
Categories: Pork, Eggs
Yield: 12 Servings

1 1/2 lb Bulk pork sausage
12 Eggs, hard-cooked, peeled
1 Egg, beaten
1/2 c Dry bread crumbs

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.