Scotch Eggs With Sausage
|Eggs||4 , hard boiled and shelled|
|Fine white breadcrumbs||1 Cup (16 tbs)|
|Seasoned flour||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Sausage meat/Skinned sausages||8 Ounce|
Make sure the outsides of the eggs are dry and dust them with seasoned flour.
Divide the sausage meat into four pieces, flatten each piece and mould it round an egg to coat it evenly and smoothly.
Brush with beaten egg and roll it in the crumbs to coat thoroughly.
Do not try to hurry the frying process as it is important to allow time to cook the sausage thoroughly.
Drain on absorbent paper and serve hot with a sauce or cold with salad.