KNOXVILLE, Tennessee — Finn's Scottish Eggs

Pork Sausage 

2 ground pork

¼  CUP SAGE GROUND

1/8  Cup salt

combine all and mix well

12 eggs, soft  boiled

2 pounds pork sausage

1 pint dried panko crumbs, seasoned with salt and pepper

2 cup all-purpose flour

3 eggs, beaten

Form sausage (1.5 oz) to cover eggs completely then reshape gently to egg shape. Bake for 8 minutes at 350*, cool then coat for frying.

TO PREPARE FOR FRYING:  Dust with flour, dip in egg wash then bread crumbs. Fry in oil for 4-5 minutes until golden. Slice open and serve.

Presented by Gary Harper, Finn's Restaurant and Tavern

6/6/2019