Your Recipe for the Week:

(Tina, from over at the road house by the Res. just loves these little bastards!)

Arizona Scotch Eggs (oven)

Ingredients:
1 pound spicy pork or Italian sausage
Fine cornmeal
8 plain or pickled hard-cooked eggs**
1/3 cup cornmeal
1 egg, beaten
Cheyenne powder (3 tsp)
Garlic powder (1 tsp)
Black pepper (1 tsp)

Directions:
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 spices then dip in beaten egg. Place on baking sheet and bake in preheated 375 F oven until lightly browned, about 38 minutes.

** To pickle, drain 1 can (16 oz.) pickled hot peppers, reserving juice. Set peppers aside for another use. In medium saucepan, combine reserved pepper juice, 1 3/4 cups white vinegar, 1/2 cup sugar, 1 1/2 tablespoons whole allspice and 3 cloves of garlic, halved. 4 tbl of Tabasco. 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. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week.

Serve with sliced tomatoes, onions, cheese, corn on the cob, flat bread and beer (I use Sol)… lots of beer. It’s a big hit with my multi-ethnic fan base here in the Great American Southwest.

Enjoy,

JQP