Categories: Cheese/eggs, Ethnic 
      Yield: 6 servings 
  
      1 lb Sausage meat 
      7    Eggs 
      2 tb Finely chopped or grated 
           -onion 
      1 ts Poultry seasoning or sage 
      1 ts Cumin 
      1 ts Water 
           Flour for coating purposes 
           Fine, dry breadcrumbs 
    1/2    Dz Kokanee beer 
  
  First, you shoot a bear and have part of the meat made into sausage.  If 
  you're one of those unfortunates who doesn't hunt, I suppose you'd use pork 
  sausage meat instead. 
   
  To begin, crack a Kokanee, pour it into a frosted mug and quaff it while 
  six of the eggs are hard boiling.  When they're done, put them to one side 
  and mix the meat, onion, and spice mixture together.  Take the resulting 
  mixture and coat the eggs with it carefully and evenly.  You might even 
  want to peel the shells off first - although they do add an interesting 
  texture. 
   
  When the eggs are done, roll them in the flour, shake off the excess, and 
  put the eggs in the fridge for about an hour so the meat sets up. While 
  you're waiting, you might as well crack another Kokanee and put your feet 
  up; no sense straining yourself. 
   
  A couple of minutes before the hours up, lightly beat the remaining egg 
  with the tsp. of water.  Again, you might want to remove the shell... Take 
  the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; 
  they are now ready for cooking. 
   
  Traditionally, Scotch Eggs are deep fried.  You can do that if you wish, 
  but who needs all the extra grease in their diet and the mess and smell? I 
  suggest you bake them in the oven at 375 F. for about 20 minutes or until 
  the sausage covering is firm when picked at with a knife or fork. I usually 
  stick them on a wire rack with a pan underneath so that they don't sit and 
  cook in any grease that renders out of the sausage. 
   
  Once done take a buddy, yourself, the Scotch Eggs, and the remaining 
  Kokanee into the living room.  Watch Hockey Night in Canada as the 
  Vancouver Canucks beat some godless team from the east while drinking 
  Kokanee and munching the Eggs (you that is, not the Canucks) - no life like 
  it. 
   
  These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. 
  Best way to serve them is with a chilled Spinach and Bacon salad and fresh 
  tomatoes.  Enjoy!