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SCOTCH EGGS

12 oz. fresh pork sausage
1 egg
3/4 c. crushed corn flakes
1/2 tsp. (scant) dried sage,
crushed
1/2 tsp. (scant) dried thyme,
crushed
1 1/2 Tbsp. chopped fresh
parsley
4 hard-cooked eggs
1 egg, slightly beaten

Combine sausage and one egg, 1/3 cup corn flakes, sage,
thyme and parsley. Mix well. Divide meat mixture into four
patties large enough to wrap around hard cooked eggs. Smooth a
patty around each peeled hard-cooked egg. Roll each in slight-
ly beaten egg and then in remaining corn flakes that you have
crushed. Place in baking pan and bake at 400 degrees for 25 minutes
or until sausage is cooked. Serve hot or cold, whole, sliced
or quartered. These are great to make ahead for school or
Sunday brunches.

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