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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375. | 2. Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions. | 3. Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper. | 4. Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl. | 5. Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again. | 6. On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold. | 7. (These can be made ahead and refrigerated but do not freeze well). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulk sausage	13	ounces		1117.48	2.548	82.62799999999999	83.72
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
dijon mustard	2	teaspoons		-	-	-	-
fine breadcrumb	1/4	cup		-	-	-	-
egg	6		boiled shelled	143.0	0.72	12.56	9.51
fine breadcrumb	1	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
sherry wine	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.