Seasoned Scotch Eggs
|Hard boiled eggs||6|
|Pork sausage||1 Pound|
|Dry bread crumbs||1 Cup (16 tbs)|
|Oil/Fat||2 Cup (32 tbs)|
Coat hard-boiled eggs with seasoned flour.
Divide mince into 6 portions.
Shape each portion firmly and neatly around each egg.
Brush with beaten egg and coat with breadcrumbs.
Heat oil or fat to very hot, but not fuming, in an electric deep fryer or in a deep frying pan and deep fry Scotch Eggs.
Fry gently as sausage meat has to cook through before the coating browns too much (takes about 5-7 minutes).
When golden brown lift Scotch Eggs out and drain well.
Slice in half lengthways before serving.
Serve hot or cold.