OVEN−STYLE SCOTCH EGGS

Instructions

1. 1

   Fine dry bread crumbs or cornmeal • 8 plain or pickled hard-cooked eggs** • 1/3 cup fine dry bread crumbs or cornmeal • 1 egg, beaten Divide sausage into 8 (2-ounce) portions.

2. 2

   On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness.

3. 3

   Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal.

4. 4

   Repeat with remaining sausage and hard-cooked eggs.

5. 5

   Roll sausage-coated eggs in crumbs and dip in beaten egg.

6. 6

   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.

7. 7

   Set beets aside for another use.

8. 8

   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.

9. 9

   Bring to boiling, stirring until sugar is dissolved.

10. 10

    Reduce heat and simmer 5 minutes.

11. 11

    Arrange 8 hard-cooked eggs in 1-quart jar with tight-fitting lid.

12. 12

    Pour hot mixture over eggs.

13. 13

    Cover tightly.

14. 14

    Store in cool place OR cool at room temperature 1 hour.

15. 15

    Refrigerate to blend flavors, at least several days or up to several weeks.

16. 16

    After opening, refrigerate and use within 1 week.