Scotch Eggs

Source: in James Beard’s book

Ingredients:

6 hard-boiled eggs 1-pound well-seasoned bulk sausage Flour 2 eggs – lightly beaten Bread crumbs (4 toasted slices finely minced in the food processor)

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Instructions:

Peal the eggs and flour lightly. Divide the sausage meat into six portions and flatten each section. With floured hands wrap the sausage around the eggs to form a firm egg-shaped covering. Flour the wrapped eggs, dip in beaten eggs and roll in the crumbs. Fry in deep fat at 375 degrees (used about 1 inch of Crisco and set burner at medium) until nicely browned and cooked through – about 20 minutes. Drain on paper towels. Serve either whole or carefully cut in half lengthwise and half again lengthwise (fourths). Best served cold. First experienced these eggs at a micro-brewery in Lafayette, IN on a visit to Mike. Went to dinner with Margie and Neil Sweigert and their son, Stephen along with Mike, Pat and Dad. Em was with her current boyfriend Ryan and his family. Searched recipe books until I found this one in James Beard’s book.

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