Okay, I know they aren't Scottish or have Scotch. These eggs are a brewpub favorite of mine. I've tried making them (eldest kid loves 'em) and it hasn't worked out.
For those who do not know this appetizer, these are hard-boiled eggs covered in breakfast sausage and fried. They are very good with Ranch dressing as a dip.
I seem to be using the wrong sausage (from a tube). How does one keep the sausage from "shrinking" as it cooks, leaving bare egg patches? How should they be fried to fully cook an elliptical item? Any recommendations?
Its a small thing, but I'm having to improvise in a city without micropubs.
Thanks!