[Sca-cooks] Scottish Eggs revisited

[Harris Mark.S-rsve60]

Beathog asked:
>>>>
I made Scottish Eggs, for the first time, last week for Estrella War.  They 
were very well received and very convenient, as they are a nice food to prepare 
ahead and pack in the cooler.  However, the sausage coating on the egg had a 
tendency to crack, and I realized the subject had been discussed on this list 
in the past.  I don't recall the preferred remedy.  Was it baking them rather 
than frying, or was it, perhaps, freezing them a bit first?  
<<<<
I think there were several remedies for this offered. One was making the sausage layer thinner, I believe. While baking instead of frying was mentioned, I think the reason for this was to reduce the grease rather than eliminate cracking.

This file in the FOOD-MEATS section of the Florilegium has much of those previous discussions.
Scotch-Eggs-msg   (17K)  3/21/01    Fried sausage-wrapped hard-boiled eggs.
http://www.florilegium.org/files/FOOD/Scotch-Eggs-msg.html

Stefan