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Scotch Eggs
Great eaten cold or room temperature with pickles and/or chutney!
Ingredients
Remove the shells from the hard-boiled eggs and dust with flour. Set aside.
Roll out the pork sausage on a flat surface. In a shallow bowl, mix the
breadcrumbs with the mace, salt and pepper. Take each hard-boiled egg and dip
into the beaten eggs, then wrap it in the sausage meat until it is completely
covered. It is easiest to do this with your fingers. The meat should be
about 1/2 inch thick around each egg.
Once the egg is completely covered, roll it in the breadcrumb mixture. When all
the eggs have been prepared this way, heat the oil about 4-5 minutes to
350 degrees and deep fry the eggs, one at a time, until golden brown.
Blessed Be!
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This recipe is from: Celtic Folklore Cooking by Joanne Asala Copyright ©1998, Joanne Asala. Llewellyn Publications. Buy It Now! |
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Recommended Reading
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