Scotch Baked Eggs
|Bulk pork sausage||1 1⁄4 Pound|
|Hard cooked eggs||4 , chilled and shelled|
Divide sausage into 4 equal portions and, on wax paper, flatten each portion into a round flat cake about 3/8 inch thick.
Loosen patties from paper with a spatula.
Moisten your hands for easier handling of sausage and wrap each egg completely in the sausage; smooth surfaces until free from cracks. (If made ahead, cover and refrigerate until next day.)
Place sausage-wrapped eggs slightly apart in a shallow pan.
Bake in the upper third of a 450° oven for 30 minutes or until meat is richly browned and no longer pink when slashed.
Drain briefly on paper towels and serve hot.