Employee Meal, 25 January 2011 (Scotch Eggs)
As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.
Baked Scotch Eggs
Makes 8 servings
1 pound pork sausage, raw
1/2 cup fine cornmeal
8 hard-cooked eggs, shells removed
Preheat an oven to 375 degrees Fahrenheit. If the sausage is in its casing, split the casing and remove the sausage. Divide the sausage into 8 portions. Lightly dust a work surface with some of the cornmeal, and place the sausage portions on the cornmeal. Flatten the sausage pieces until they are large enough in diameter to encompass the eggs. Wrap the sausages around each of the eggs, pressing the edges together to seal completely. Roll the sausage-coated eggs in the remainder of the cornmeal, and place them on a baking sheet. Bake the eggs in the preheated oven for about 20 minutes, or until the sausage is cooked and lightly browned.