Scotch Eggs

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Contrary to popular belief (and despite being the butt of a number of comedians' jokes about the Scottish diet), Scotch Eggs were actually invented by the famous London department store, Fortnum & Mason, in 1851.


  • 1 pound bulk pork sausage
  • 6 hard cooked eggs
  • 1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon prepared mustard

How to Prepare:

  1. Preheat the oven to 200C/400F
  2. On a sheet of waxed paper, divide sausage into 6 equal portions;
  3. Wrap 1 portion around each egg.
  4. Roll each wrapped egg in bread crumbs.
  5. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again
  6. Place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking.
  7. Cut into halves lengthwise
  8. Serves 6.
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