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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