You are here

Scotch Eggs

Global.Potpourri's picture
Ingredients
  Hard-cooked eggs 8 , peeled
  All purpose flour 1⁄4 Cup (4 tbs)
  Bulk pork sausage 1 Pound
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Ground sage 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 2 , beaten
  Vegetable oil 1 Tablespoon
Directions

Coat each hard-cooked egg with flour.
Divide sausage into 8 equal parts.
Pat one part sausage onto each egg.
Mix bread crumbs, sage and salt.
Dip sausage-coated eggs into beaten eggs; roll in bread crumb mixture.
Heat oil (1 1/2 to 2 inches) in 3-quart saucepan to 360°.
Fry eggs, 4 at a time, turning occasionally, 5 to 6 minutes.
Drain on paper towels.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Fried
Interest: 
Party

Rate It

Your rating: None
4.17647
Average: 4.2 (17 votes)