A very old favorite in the British Isles. In past centuries Scotch Eggs were sometimes called birds' nests.
2 tsp. Worcestershire sauce (if desired)
10 to 12 small hard boiled eggs
1 lg. egg, well beaten
Fine dry bread crumbs (make your own or use packaged seasoned bread crumbs)
1 tbsp. seasoned flour, (made with 1 tbsp. flour, 1/8 tsp. salt, 1/8 tsp. black pepper, and 1/8 tsp. dried thyme)
1 1/2 lbs Sausage (See note below).
Place the sausage meat and Worcestershire sauce in a medium sized mixing bowl. Add the seasoned flour mixture and blend the ingredients together with your hands. Divide the mixture into 10 to 12 equal pieces (to cover the eggs).
Mold each piece of meat around an egg and carefully roll each egg between your hands to shape the sausage meat coating.
Place the beaten egg and bread crumbs in two separate shallow dishes. Dip the eggs first in the beaten egg, and then in the bread crumbs, coating them thoroughly and shaking off any excess crumbs.
Place coated eggs on a cookie sheet and cook in a 350 degree oven approximately 30 to 45 minutes (until the sausage is cooked). Don't let them get too crispy. Remove from cookie sheet and drain on paper towel to drain.
Place the eggs on a warmed serving plate and serve at once (whole or halved) if they are to be eaten hot. They make a very good hot or cold snack.
When it comes to sausage, it is difficult to gauge how much. Some like a lot of sausage around the eggs. So, you need to gauge how much sausage you need. About 1 1/2 lbs places a thin to medium sausage crust around the eggs. Once again, the size of eggs used and the how thick or thin you would like your sausage crust.