Scotch Eggs

This morning's culinary adventure was a success with a classic British pub food, Scotch Eggs. Of course, I put my own spin on the recipe.....hot Italian sausage and melted cheese on top (at Todd's request because "you gotta have cheese on Sunday").
Here's the recipe:

hard-boiled eggs, peeled
Bulk sausage, any kind, 1/4 pound per egg

Divide sausage into 1/4 pound balls and flatten into 5" circles. Holding the circle of sausage in the palm of one hand, place the egg in the middle and wrap the sausage around the egg and seal the edges. Place in a baking dish and bake in a 400 degree oven for 30 minutes, or until cooked through.

*Note: I am a stickler for properly cooked hardboiled eggs. First, I place the raw eggs in a pot, then cover with COLD water. Next, bring the water to a FULL BOIL. Finally, turn off the heat and put the cover on the pot and set the timer for between 15 and 20 minutes. Sometimes I want the yolk extra firm, especially for dishes like macaroni salad, so I let them go the full 20 minutes. For this application and for things like devilled eggs, I only set the timer for 15 minutes. 18 minutes seems to be perfect for simple eating eggs. Finally, when the desired amount of cooking time has passed, pour off the hot water and let cold water run into the pot to stop the cooking process (and to make the eggs safe to handle).
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