Baked Scotch Eggs

• 13 ounces bulk sausage
• 1/2 teaspoon dried rosemary
• 2 teaspoons Dijon mustard
• 1/4 cup fine fresh breadcrumb
• 6 small eggs, hard boiled and shelled
• 1 cup fine dry breadcrumb
• 2 eggs, beaten
• 2 tablespoons sherry wine

1. Preheat oven to 375.
2. Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
3. Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
4. Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
5. Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
6. On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
7. (These can be made ahead and refrigerated but do not freeze well).

sausage, rosemary, mustard, fresh breadcrumb, eggs, breadcrumb, eggs, sherry wine

Taken from www.food.com/recipe/baked-scotch-eggs-427047 (may not work)