Banger Brunch

• 3 packs SCOTTISH BANGERS
• ½ cup chopped green onions
• 1 TBS. chopped parsley
• 1/3 cup milk
• 8 eggs, beaten slightly
• 1 tsp. Worcestershire sauce
• ½ tsp. celery seed
• ¼ tsp. salt
• 1/8 tsp. pepper

Brown sausages in frying pan (do not overcook) remove to warm place and pour off drippings, reserving 2 tablespoons. Cook onions and parsley in drippings until onions are clear. Combine eggs, milk, Worcestershire and seasonings. Add to onion mixture and cook slowly, stirring and lifting to cook eggs evenly. Place in serving dish and top with browned BANGERS. 8 servings.