SCOTCH EGGS
6 servings
A coating of sausage and bread crumbs makes a hearty snack of hard-cooked eggs. After cooking to a golden turn, they can be eaten hot or cold. Scotch eggs are a traditional companion to a mug of ale or beer.
¾ lb. bulk pork sausage
12 hard-cooked eggs
1 egg, beaten
⅓ C. fine dry bread crumbs
Fat for deep frying
Divide sausage into 12 equal portions (l oz. each). Shape each portion into patty and wrap completely around 1 hard-cooked egg, pressing edges together to seal. Dip sausage-wrapped eggs in beaten egg, then roll in bread crumbs until completely coated.
Cook eggs in preheated 375° F. deep fat until golden brown and heated through, 7 to 9 minutes. Drain on absorbent paper. Serve hot or cold.
