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Recipes
Scotch Eggs
Ingredients:
1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry breadcrumb
Steps:
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties.
Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.
Contact Information
The Stonewall Jackson Inn Bed & Breakfast
547 East Market Street
Harrisonburg, VA 22801
USA
Phone:
+1-540-433-8233
Fax:
+1-540-434-0592
Toll-free:
+1-800-445-5330
Innkeeper(s)
Dr. Wayne Engel
Rates:
$99 - $169
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Check-in:
November, 2009
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Check-out:
November, 2009
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