I thought things were getting a bit tense, so I present a simple and easy carnivore's delight of a dish. If you're vegetarian or vegan, it may dismay you. That's OK, someday, I'll write a vegetarian diary. It's all good.
But First, A Word From Our Sponsor:
|Top Comments recognizes the previous day's Top Mojo and strives to promote each day's outstanding comments through nominations made by Kossacks like you. Please send comments (before 9:30pm ET) by email to firstname.lastname@example.org or by our KosMail message board. Just click on the Spinning Topâ¢ to make a submission. Look for the Spinning Topâ¢ to pop up in
Make sure that you include the direct link to the comment (the URL), which is available by clicking on that comment's date/time. Please let us know your Daily Kos user name if you use email so we can credit you properly. If you send a writeup with the link, we can include that as well. The
Please come in. You're invited to make yourself at home! Join us beneath the doodle...
Today, I present my version of Scottish Eggs. I make dozens of these each spring for the OU Medieval Fair.
You start with eggs that are not too fresh but also not old. They should still sink in the float test. They need to be boiled. Because I don't expect you to make dozens and dozens of these at once, I'll give directions for just 4. It's made with just 3 ingredients.
1 pound mixed bulk sausage - store bought or home made
1 cup seasoned bread crumbs - store bought or home made
Boil the eggs, rinse and peel them.
Mix up the bulk sausage and separate into 4 balls.
Flatten each sausage ball and wrap each egg completely so that no bit of egg shows.
I usually season the bread before chopping it into bread crumb sized pieces and drying it in a slow oven, but sometimes when I'm in a rush or run out of bread crumbs, I'll buy pre-seasoned stuffing mix - Pepperidge Farms Herbed Stuffing is my favorite to use.
Once each egg is completely encased in sausage, roll them, one at a time, in the bread crumbs/stuffing mix. Make sure the sausage is fully coated.
Place the sausages on a foil lined baking sheet, one with low sides.
Bake them at 375*F for 30 minutes.
Eat and enjoy as you read the Top Comments and admire the Picture Quilt