Preparation:
Prepare the sausage links according to the directions on the package. After they have
cooled slightly, carefully slice them in half lengthwise. Wrap them in aluminum foil
and set aside. In a medium bowl, combine the eggs, milk, salt and pepper. Beat with a
whisk until frothy. Slowly add food coloring, 1 drop at a time, until you reach your
desired shade of gangrene green. Heat butter or margarine in a large frying pan over
medium heat until the butter begins to sizzle. Add the chopped onions (toenails) and
saute for a few minutes. Then add the egg mixture to the pan. Stir the egg mixture with
a long-handled fork or spatula until the eggs are firm and not too runny. When the
eggs are almost done, add the sausage links (little legs) and cook just until the sausage is
heated. Transfer the Gangrenous Scrambled Legs to individual plates or a serving
platter. You can sprinkle shredded mozzarella cheese on top of hot eggs and - voila! - in
just a minute your Gangrenous Scrambled Legs are nice and pus-covered. |
