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Scottish Eggs

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      Title: SCOTTISH EGGS
 Categories: Cheese/eggs, Ethnic
      Yield: 6 Servings
 
      1 lb Sausage meat
      7    Eggs
      2 tb Finely chopped or grated
           -onion
      1 ts Poultry seasoning or sage
      1 ts Cumin
      1 ts 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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