Baked Scotch Eggs

By Diherbert

Great Scottish tradition; they are usually fried, baked is much healthier and just as good. It is said that in the UK it is popular to serve them cold at picnics. We couldn't wait until they were cold, so I can't tell you if this is good or not. I made 5 large eggs with one lb sausage and could probably do 6 with smaller eggs.
Adapted from: http://www.food.com/recipe/baked-scotch-eggs-69970

Ingredients

• 1 lb breakfast sausage
• 1/2 tsp (or to taste) Cajun Spice (I am from TX after all)
• 1/2 tsp pepper
• 1 tsp dry mustard
• 4 hardboiled eggs, peeled and cooled
• flour
• 1 more egg
• 2 cups fine dry breadcrumbs like Panko (may be seasoned to taste)

Details

Servings 4
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Mix the meat thoroughly with the seasonings and divide into four equal portions.
Dip eggs in water and coat them in flour.
Wrap each egg evenly in a portion of meat, being sure they are covered completely.
Beat the remaining egg.
Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
Chill for one hour.
Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.