SCOTCH EGGS Recipe

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)

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.