Scotch eggs .001

8 Servings

Ingredients

Quantity	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

Directions

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.