Scotch Eggs

from Gourmet, March, 1982

1/2 pound sausage meat
1/2 teaspoon crumbled dried sage
1/4 teaspoon pepper
4 hard-boiled large eggs, shelled and patted dry
1 large egg, beaten lightly
1 tablespoon flour
1/2 cup fresh bread crumbs
vegetable oil for deep-frying

In a bowl combine the sausage meat, the sage, and the pepper and divide the mixture into 4 portions. Dip the hard-boiled eggs in the beaten egg, letting the excess drip off, and roll them in the flour, shaking off the excess. Cover each egg with 1 portion of the sausage mixture, roll the eggs in the bread crumbs, pressing the crumbs into the sausage, and chill them on a plate for 30 minutes. In a deep fryer fry the eggs, 2 at a time, in hot deep vegetable shortening (375 degrees F.), turning them, for 2 to 3 minutes, or until the crumbs are golden brown, transferring them as they are cooked with a slotted spoon to paper towels to drain. Sprinkle the eggs with salt.

Serves 4.


Last modified: 2002 Aug 18 -- JHH
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