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SCOTCH EGGS

Serves 4

1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry breadcrumbs
 

Cooking Directions

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties.

Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Serving Suggestions
Cut in halves or quarters for appetizers or serve whole as a meal. Serve with sour cream along side.


Nutrition Facts
Calories 606 calories; Protein 21 grams; Fat 52 grams; Sodium 935 milligrams; Cholesterol 289 milligrams; Saturated Fat 18 grams; Carbohydrates 12 grams; Fiber 1 grams

 

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

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