Reviewed: Mar. 28, 2012

Delicious!! My grandma use to make these!!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

This is a great base recipe! Everything cooked perfectly. The only complaint that I have was that the breadcrumb coating was a little bit bland. I will add more spices next time and it will be perfect!

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Reviewer:

clh5030

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Malvern, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 14, 2012

omg had my first share today im inlove

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Reviewer:

alexis green

Reviewed: Nov. 22, 2011

This was an excellent breakfast at our lodge and a huge hit. Our hunters and fishermen alike loved that we could put these in a small cooler hot and they could have a warm breakfast in their duck blinds.

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Reviewer:

samjguess

Reviewed: Sep. 30, 2011

Very different! Nice to serve at a brunch or breakfast. Very pretty!

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jeff clark

Reviewed: Apr. 25, 2011

These were delicious! I used 12oz of sausage and 6 eggs and it was the perfect amount. I also followed suggesstions of baking them at 450 degrees for 45 minutes. They turned out perfect! Served them with a smoky horseradish sauce.

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5 users found this review helpful

Reviewer:

Jessica Wilson

Cooking Level: Intermediate

Living In: Thief River Falls, Minnesota, USA

Reviewed: Dec. 31, 2010

This was good, too greasy for me, but my boyfriend likes to experience food from my heritage! Although, Scotland is not known for spectacular cuisine! I would recommend that, if you are not much for greasy food you try the baked version.

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3 users found this review helpful

Reviewer:

lswood

Reviewed: Nov. 11, 2010

I used this recipe for Easter fest this year; they were such a hit that 100 were not enough. Awesome recipe quite easy to make is large quanties.

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8 users found this review helpful

Reviewer:

sweetseraphima

Reviewed: Jun. 20, 2010

I made these a while back, with 2 kinds of scones, to take to a meeting my boy was having before his big trip to the British Isles. We followed the directions, mostly, but did use a lb each of spicy and regular pork sausage.(we doubled the recipe) and skipped the W. sauce and flour after looking at a few other recipes. Everyone in the group was hesitant but they ended up loving these and I shared the recipe with most of the mothers. He rolled them all, and I fried them. (he is 12)

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Reviewer:

Tech2Pets

Cooking Level: Intermediate

Reviewed: Jan. 8, 2010

Love this recipe! I've made a few batches of this for family and friends. In some batches, I've used half pork sausage and half turkey sausage, and in others, I've used all turkey sausage and they both turn out great. I like to add about a 1/2 tsp of garlic powder, 1/4 tsp of additional sage, and 1/4 tsp of red pepper flakes to kick up the flavor of the sausage. It's really easy to boil the eggs and prepare the sausage mixture the night before, then put together and broil in the oven the next morning for breakfast. Great recipe, thanks UKLAINE!

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