Scotch Eggs, Baked

Ingredients

12 eggs, hard-boiled
1 large egg -- beaten
2 cups panko bread crumbs or crushed corn flakes
2 pounds Neeses Hot Sausage -- 2.5 oz per hardboiled egg
1/2 cup flour
1 tablespoon chopped parsley
1/2 teaspoon garlic powder

Instructions

hard boil the eggs, peel, set aside

put sausage & spices in a bolw, mix. divide into 12 portions, about 2.5-2.6 oz/egg roll eggs in flour (karen used garbanzo bean flour)

Flatten a 2.5 oz portion of meat inside a baggie. Wrap the flattened meat around the egg and seal the edges. Dip egg with meat coating in the beaten egg then roll in crumbs/corn flakes/whatever. Lightly spray balls with vegetable oil.

Place in a parchiment-lined Dutch Oven. Bake at about 400 degrees until eggs are golden brown (about 40 minutes). Have coals top-heavy for baking (18 top, 8 bottom)

Remove eggs from DO, let cool and slice into quarters.

Notes

NOTES : recipe can be varied for type of sausage (chorizo, etc.), spices (more pepper, hot sauce in meat, etc) and type of coating (tortilla flakes, cornbread, etc.) Scotch eggs are traditionally deep fat fried, but baking is a bit lower fat (but not a lot!)