Scotch Eggs

This Scotch Eggs British recipe takes the mundane egg and turns it into a tasty delicacy that can be served warm or cold. While this recipe is unique to British cuisine, I have found sausage-wrapped eggs in many parts of the world, especially the old British colonies. A great way to make an egg more attractive.
Submitted by David McCarthy, Australia

Ingredients

• 6 hard-boiled eggs, well chilled
• 1 pound (450 grams) breakfast sausage meat
• 1/2 cup flour
• 2 eggs, beaten
• 3/4 cup fine bread crumbs
• Vegetable oil for deep frying

Method

Heat vegetable oil to 350 F (175 C)

Peel hard-boiled eggs and set aside.

Divide sausage meat into 6 portions.

Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned.

Drain on paper toweling.

Serve warm or can be used cold in a salad or as part of a picnic. Very versatile.

Variations

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