Re: Thanksgiving menus
My Cousin says that's a variation of something her Grandma (My Great Aunt) used to do for an "After Mardi Gras Breakfast" many years back. She would use Sausage and Cornbread batter. They called them "oeufs couverts" - "Covered Eggs"
Seems kind of a Cajun version of Scotch Eggs.
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