*  Exported from  MasterCook  *
 
                               SCOTTISH EGGS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/eggs                      Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Sausage meat
    7                    Eggs
    2       tb           Finely chopped or grated
                         -onion
    1       t            Poultry seasoning or sage
    1       t            Cumin
    1       t            Water
                         Flour for coating purposes
                         Fine, dry breadcrumbs
      1/2                Dz Kokanee beer
 
   First, you shoot a bear and have part of the meat made into sausage.  If
   you're one of those unfortunates who doesn't hunt, I suppose you'd use pork
   sausage meat instead.
   
   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 F. 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.
   
   Once done take a buddy, yourself, the Scotch Eggs, and the remaining
   Kokanee into the living room.  Watch Hockey Night in Canada as the
   Vancouver Canucks beat some godless team from the east while drinking
   Kokanee and munching the Eggs (you that is, not the Canucks) - no life like
   it.
   
   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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