Scottish Eggs

Ingredients:

1 pound sausage meat

7 each eggs

2 tablespoon onion, finely chopped or grated

1 teaspoon poultry seasoning, or sage

1 teaspoon cumin

1 teaspoon water

1 flour, for coating purposes

1 breadcrumbs, fine, dry

1 kokanee beer

To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling.

When they're done, put them to one side and mix the meat, onion, and spice mixture together.

Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.

When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up.

While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.

A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water.

Again, you might want to remove the shell.

Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.

Traditionally, Scotch Eggs are deep fried.

You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell?

I suggest you bake them in the oven at 375 degrees for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork.

I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.

These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce.

Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes.

Enjoy!

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