European Scotch Eggs
|Hard boiled eggs/Null||3 (Null)|
|Sausage meat/Null||1⁄2 Pound (Null)|
|Breadcrumbs/Null||1⁄4 Cup (4 tbs) (Null)|
|Fat/Null||2 Cup (32 tbs) (For Deep Frying)|
Shell the eggs and cover each egg with sausage meat.
If liked, a little finely-chopped onion can be mixed with the sausage meat before using.
Coat carefully with beaten egg and breadcrumbs, fry in hot fat until nicely browned.
Cut each egg in half.
Scotch eggs can be served either hot or cold.