In Scotland, the pubs deep-fry these tasty morsels. These are baked and contain fewer calories.
Eight hard-boiled eggs, peeled
Two pounds ground pork sausage
Two tsp. mace
Two tbs. fresh chopped chives (or one tbs. dried)
3/4 tsp. ground black pepper
Two beaten eggs (add one tbs. water)
1 and 1/3 cups dried bread crumbs
1 and 1/2 tsp. sage
1 tsp. chives
Preheat oven to 350.
Combine pork sausage, mace and pepper. Mix well. Divide into eight equal portions.
Flatten and wrap sausage around each boiled egg, completely covering it.
Combine bread crumbs, remaining sage and chives together. Dip each sausage covered egg into the beaten egg and water mixture. Then roll each into the bread crumb sage mixture.
Place on baking sheet and bake for 35 to 40 minutes until sausage is cooked and bread crumb mixture begins to brown. Serve hot or cold.