Scotch Eggs

6 hard-boiled eggs, chilled

1 pound good sausage meat

1/2 cup flour

1-2 eggs, beaten (can just use the white of eggs or 1 whole egg and 1 white)

3/4 cup bread crumbs to coat before frying

vegetable oil for frying

Directions:

1. Peel eggs. Divide sausage into six portions.

2. Roll each egg in flour. Press and shape a portion of the sausage around each egg.

3. Dip sausage-wrapped eggs into beaten egg and roll in crumbs.

4. Heat oil to 350 degrees F. Cook for 4 or 5 minutes (longer if shallow frying***constantly turn the eggs around for best results) or until sausage is cooked and browned.

A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by a London food shop , in 1738. It is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.