Willard Scott Scotch Eggs

INGREDIENTS

• 1 1/2 lb Bulk pork sausage
• 12 Eggs ; hard-cooked, peeled
• 1 Egg ; beaten
• 1/2 c Dry bread crumbs

INSTRUCTIONS

Heat kitchen appliance to 450 degrees.Divide sausage into twelve equal parts. form into patties.Wrap every patty utterly around one hard- cooked egg.Press edges to seal.Dip sausage wrapped eggs in overwhelmed egg;roll in bread crumbs till coated.Place in unlubricated fifteen x 10" jelly roll pan.Bake @ 450 degrees half-hour,until meat is suntanned and cooked .