SCOTCH EGGS Recipe

  Swedish Brunch

Ingredients:
8 hard cooked eggs
1 lb. pork sausage meat
1 tsp. chopped mixed herbs
(sage, thyme, marjoram)
salt and pepper to taste

For Coating:
1/2 c. seasoned flour (made
with 1/2 tsp. salt, 1/4
tsp. pepper)
1 egg, beaten to mix
1 c. dry white bread crumbs
deep fat (for frying)

Directions:
Peel the eggs and put them into cold water. Mix the
sausage meat with the herbs and seasoning. Dry the eggs
thoroughly. Divide the sausage meat into 8 equal portions and
pat each portion into a round on a dampened board. Surround
each egg completely with the sausage meat, then roll in the
seasoned flour; brush with beaten egg and coat well with
crumbs. Fry the Scotch eggs in deep fat (375 degrees) until they are
a rich brown. Remove from the fat and drain on paper towels.
Cool the eggs before cutting in half to serve cold.


SCOTCH EGGS
 

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