Debby Heidenreich'S Scotch Eggs - cooking recipe

Ingredients

6 hard-boiled eggs, peeled
1 lb. Bob Evans sausage
2 tsp. Dijon mustard
1 beaten egg
2 c. fresh bread crumbs

Preparation

Mix mustard with beaten egg.
Cut sausage in 6 equal parts. Wrap around eggs.
Dip in flour and egg mixture and roll in bread crumbs.
Fry until brown.
Cut in half.
Serve warm with mustard sauce (Hellmann's Dijonaise is good.)