SC - Corrected as noted, up to a point

[Philip & Susan Troy]

> You are quite welcome!  These are still *very* rich, but I am sure that
baking
> or roasting (ooh on a skewer over the fire pit!?) would make them a little
> leaner, your choice or make of sausage coating would probably control the
fat.
>  Somebody eating with us also suggested making "scotch devils" by cutting
them
> in half and mixing the yolks with the mustard and then refilling them.
> The kids could probably *make* them too!
> -brid
> 
I really must chime in (not that anyone would be surprised at that:-), but
I had my first Scotch Egg at the Stratford Festival in Ontario about 14
years ago, which happily coincided with the first time I'd ever seen  _A
Midsummer Night's Dream_ live <great big grin>,  loved it, and then tried
to reproduce the recipe myself with disasterous results.  I too greatly
appreciate the recipe you have provided and will now try again.  Thank you.
 Some comments and questions.  When I lived in Scotland, I asked for Scotch
Eggs several times, hoping to once again enjoy this delight, but more often
than not was handed a plain ole chicken egg, which I was loudly assured, to
the amusement of the locals around me, that said egg (raw, still in the
shell) most definitely came from a chicken with a highland ancestory and
accompanying brogue.  SO, are Scotch eggs period, and whether or not they
are, where did they originate, for the residents of Lothian and the Glasgow
areas took great pains to ensure I understood it was not from Scotland.
Additionally, while I am a traditionalist and a good German Puck, they are
doing wonderous things with turkey these days, and for someone who can't
handle the grease involved in a traditional pork type sausage, this should
prove to be an acceptable substitute.  Turkey sausage used to be
disgusting, but now, if you buy the good stuff, can hardly be
differentiated from pork based sausage.

now I'm hungry, Puck
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