Take each hard-boiled egg and dip it into the beaten eggs, then put it on the sausage meat and, using your fingers, wrap the meat over the egg until it is entirely covered.
42.
The Agriculture Department's composite price for pork, which includes sausage meat, hams, shoulders and pork chops, averaged $ 2.09 a pound in April, up 9 percent from $ 1.91 a pound a year earlier.
43.
All the recipes and books I read in my research suggest testing the flavor for your taste by frying / cooking a small piece of sausage meat to determine proper balance of seasoning and moisture.
44.
Maultaschen are a Swabian ( Baden-W�rttemberg ) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices.
45.
Meat extenders were used in the United States in the 1940s, with rolled oats used as an extender in sausage meat, and dishes such as stuffed cabbage were considered to be suitable ways of extending meat.
46.
The thoracic cavity of the chicken / game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
47.
The Agriculture Department's composite price for pork, which includes sausage meat, hams, shoulders and pork chops, averaged $ 2 . 09 a pound in April, up 9 percent from $ 1 . 91 a pound a year earlier.
48.
For a mid-afternoon snack ( which is called " Brotzeit " in Bavaria ) it is common to spread raw sausage meat on peasant bread and add diced onions as a topping with salt, pepper and paprika seed.
49.
The Manchester egg uses a pickled egg wrapped in a mixture of pork meat and Lancashire black pudding, and the Worcester Egg uses an egg pickled in Worcestershire sauce and clad in a mixture of local sausage meat and white pudding.
50.
Escoffier offers a tempting crepinette that starts with sausage meat but quickly loads on the extras : chopped truffles and truffle liquid are added to the meat, and a Perigueux sauce, rich with truffled Madeira and sherry, is ladled over the top.
