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January 07, 2008
Super-Derishous Balls
Visually repugnant
Matt Grubbbbbes made Scotch Eggs for The Ball Ball ('07) and man oh man, in a word they were delectaball. To the point that after overcoming my initial revulsion regarding their look and ingredients, I handily sucked down about four. Then I went and put on a pair of Spanx. And considered moving to a country where fat is celebrated. I'm looking at you, Samoa!
I'm not sure if this is the exact recipe, but search around if you're so inclined. Trust your girl in breakfast over here, these sausage and stuffing covered eggs are worth the effort and the ensuant arm cellulite.
(4 servings)
* 1 pound bulk pork sausage 
* 1 tablespoon fresh parsley -- chopped
* 1 tablespoon grated onion
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 4 hard-cooked eggs -- shelled
* 1/2 cup fine dry breadcrumbs
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.
Duffy - I think these lard-laced lovies might best your vaunted HOLIDAY SALAMI BAGUETTE. Just sayin'.
Posted by Bree at January 7, 2008 10:14 AM