Scotch Eggs

My in-laws are British, and for holidays they always make Scotch eggs. I'd never had them before the first holiday I spent with them, and I was missing out! They are delicious and simple. I never tried to make them at home though, because I assumed they had to be deep-fried. (I very rarely fry anything, and I don't even own a deep fryer.)
But I decided to check it out, and many of the recipes call for them to be baked. I also learned that there are many variations of this recipe, but I chose a simple one and they turned out great. John and I had them for brunch on Sunday and then snacked on them throughout the day. They're great for breakfast, brunch, or a dish for a party. There are also many different sauce recipes to go with them, but we don't use any sauce on ours.

• 1 pound bulk pork sausage
• 6 hard cooked eggs
• 1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
• 1 egg
• 1 tablespoon water
• 1 teaspoon prepared mustard

DIRECTIONS

On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture.

Roll in bread crumbs again;place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice. (or, no sauce at all!)