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Scotch Eggs




Source of Recipe


myself


Recipe Introduction


It is said that these eggs originated in Scotland as a breakfast food but, they are popular and served throughout all of Britain!
In England, they are found in pubs everywhere as snack fare.


List of Ingredients




8 hard cooked eggs, peeled
1/4 C. flour, all-purpose
1 lb. bulk pork sausage
3/4 C. dry bread crumbs
1/4 t. salt
2 eggs, beaten
Veg. oil for deep frying

Recipe



Coat each hard cooked egg with flour. Divide the sausage into 8 equal parts. Pat one part of the sausage around each egg.
Mix bread crumbs and salt.
Dip each sausage covered egg into the beaten eggs and then the bread crumbs.
Heat oil about 2" deep in 3qt. saucepan to 360'. Fry eggs, 3-4 at a time, turning occas. for 5-6 minutes. Drain on paper towels. Serve hot or cold.

***I tried making these with our american breakfast sausage and it didn't even come close to the same taste, so don't use our breakfast sausage-use the bulk sausage***