1 pound bulk turkey, pork or Italian sausage
Fine dry bread crumbs or cornmeal
8 plain or pickled hard-cooked eggs
1/3 cup fine dry bread crumbs or cornmeal
1 egg, beaten
Divide sausage into 8 (2-ounce) portions. On lightly crumb-sprinkled surface, pat out
each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked
eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs.
Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake
in preheated 375°F oven until lightly browned, about 20 minutes.
To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set
beets aside for another use. In medium saucepan, combine reserved beet juice, 1
3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole allspice and 1 stick
cinnamon, halved. Bring to boiling, stirring until sugar is dissolved. Reduce
heat and simmer 5 minutes. Arrange 8 hard-cooked eggs in 1-quart jar with tight-fitting
lid. Pour hot mixture over eggs. Cover tightly.
Store in cool place OR cool at room temperature 1 hour. Refrigerate
to blend flavors, at least several days or up to several weeks. After
opening, refrigerate and use within 1 week.
Makes 8 servings.