Oven-Style Scotch Eggs
|Bulk turkey/Pork or italian sausage||1 Pound|
|Plain hard boiled eggs/Pickled hard-cooked eggs**||8|
|Dry bread crumbs/Cornmeal||1⁄3 Cup (5.33 tbs)|
Divide sausage into 8 (2-ounce) portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375°F oven until lightly browned, about 20 minutes.
** To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets aside for another use. In medium saucepan, combine reserved beet juice, 1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8 hard-cooked eggs in 1-quart jar with tight-fitting lid. Pour hot mixture over eggs. Cover tightly.
Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week.