"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."


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


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!)


  1. OMG These sound like heaven, I am all over these;)

    Steven Anthony'
    Man Dish~Metro Style

  2. These sound very good. Never heard of them.


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