Scotch eggs .001

Yield: 8 Servings

Measure Ingredient
3 tablespoons All-purpose flour
1¼ tablespoon Finely choppped sage
1 teaspoon Fresh Thyme OR
½ teaspoon Dried thyme
1 pounds Sausage
1½ cup Bread Crumbs
Salt & Pepper
2 Eggs, lightly beaten
8 smalls Hard-boiled eggs, shelled
Vegetable oil

Spread the flour on a piece of waxed paper. Mix the herbs into the sausage meat and divide into 8 pieces. In a small bowl combine the bread crumbs, salt, and pepper. Place the beaten eggs in a separate bowl. Roll each hard- boiled egg in flour to coat all over. Flatten each piece of sausage meat. Place a boiled egg in the center of each sausage circle and press the sausage around the egg, covering the egg entirely. Dip the sausage-covered eggs into the beaten eggs and then into the bread crumbs. Roll the eggs to coat all sides. Heat the vegetable oil in a deep pan to 360~. Fry the eggs in enough oil to cover until golden brown. This will only take a few minutes. Drain on paper towels. Serve warm or refrigerated. To serve, cut the eggs in half, exposing the concentric circles of egg yolk, white, and sausage meat.

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