Scotch Eggs

• 1 lb. ground pork
• 7 eggs
• 2 Tbsp.finely chopped or grated onion
• 1 tsp. ground sage or poultry seasoning
• 0.5 tsp. ground mustard
• 0.25 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. water
• 0.25 cup flour for coating
• 0.5 cup fine, dry breadcrumbs

` Place 6 of the eggs in a pot of cold water, bring it to a boil, and turn down the heat to simmer the eggs for 8 minutes. Remove the eggs to a bowl in the refrigerator for a half hour or so.

Mix the sausage, onion, and spices together. Peel the eggs, and coat them evenly with the mixture.

Put the flour on a plate and roll the meat-coated eggs in it, then put the eggs in the fridge for an hour so the meat sets.

Pre-heat your oven to 375F.

Beat the remaining egg with the water in a wide bowl, dip the meat-coated eggs in this and then roll them in the breadcrumbs.

While tradition calls for deep frying them, it would probably be better to bake the eggs on a rack at 375°F for 20 minutes or so until the sausage mixture is firm.

Take them on a picnic.