Yield: 5 Servings
|1 pounds||Pork sausage meat|
|⅓ cup||Flour; about|
|Freshly ground black pepper to taste|
|2 ounces||Brown breadcrumbs|
|Fat or oil for deep frying|
From: jscales%dnet.lmgvax@... (Jon Scales) Date: 18 Sep 1994 07:21:02 -0400 (from Edith Baxter's Scottish Cookbook) Boil four of the eggs for 12 min.
until hard. Shell and cool in cold water. Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting board. Divide the sausage into four parts and flatten on floured board into round cakes large enough to cover eggs. Roll the eggs in the reserved flour and then wrap the sausage cakes around each egg to completely encase them. Flatten the end so that the eggs will stand upright. Lightly whisk the remaining egg. Put the breadcrumbs on a piece of foil or in a foil pie dish. Brush the coated eggs with the whisked egg and then roll them in the bread crumbs to cover. Heat the oil until hot. Carefully lower the Scotch eggs into the oil and cook for about 5 min. Remove and drain on paper towels. Serve hot or cold.
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