Scotch Eggs Recipe

2 eggs, beaten
1/4 c. water
6 hard-cooked eggs
1 1/2 c. dry breadcrumbs
1 pound bulk sausage

Combine beaten eggs and water; mix well. Roll hard-cooked eggs in breadcrumbs; dip in beaten egg mixture; roll eggs in breadcrumbs until completely coated. Set aside for 15 minutes.

Divide sausage into 6 equal portions. Shape each portion into a patty and wrap completely around egg, pressing edges together to seal well. Dip sausage-covered egg into beaten egg mixture; roll egg in breadcrumbs. Set aside for 15 minutes.

Drop eggs into deep oil heated to 375; cook 7 to 9 minutes. Drain on paper towels. Slice or quarter to serve.