Recipe#10844

Title: Scotch Eggs 03

From: jscales%dnet.lmgvax@dxi.nih.gov (Jon Scales) 
 Newsgroups: rec.food.recipes 
 Subject: Scotch Eggs 
 Date: 18 Sep 1994 07:21:02 -0400 
 Message-ID: <35h7qu$88b@junior.wariat.org> 

5 eggs
 1 lb. pork sausage meat
 1/3 cup flour 
 1/2 tsp salt
 freshly ground black pepper 
 2 oz. brown breadcrumbs
 Boil four of the eggs for 12 min. until hard.  Shell and cool in
 cold water.
 Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting
 board.  Divide the sausage into four parts and flatten on floured
 board into round cakes large enough to cover eggs.  Roll the eggs
 in the reserved flour and then wrap the sausage cakes around each
 egg to completely encase them.  Flatten the end so that the eggs
 will stand upright.
 Lightly whisk the remaining egg.  Put the breadcrumbs on a piece
 of foil or in a foil pie dish.  Brush the coated eggs with the
 whisked egg and then roll them in the bread crumbs to cover.
 Heat the oil until hot.  Carefully lower the Scotch eggs into the
 oil and cook for about 5 min.  Remove and drain on paper towels.
 Serve hot or cold.