Ingredients
- 8 small boiled eggs, shelled
- flour
- 2 lbs sausage meat
- l l/2cups fresh breadcrumbs
- 1 tblsp mace
- l/1 teasp salt
- l/2 teasp freshly ground pepper
- 2 beaten eggs
- oil for deep frying
Directions
Dst the hard boiled eggs lightly with a little flour and set aside. Roll out the sausage meat on a flat surface with a pastry roller. Mix the breadcrumbs with the mace, salt and pepper and put them in a shallow dish.
Take each hard boiled egg and dip it into the beaten egg, then put it on the sausage meat and, using your fingers, wrap the meat over the egg until it is entirely covered. Be generous with the meat - it should be at least l/2 inch thick around the egg.
Once the egg is covered, roll it in the breadcrumb mixture and smooth it back into shape so that it still resembles an egg. When all the eggs have been wrapped this way, heat the oil and deep fry the eggs until they are golden brown.
Allow the eggs to cool at room temperature for at least an hour before serving.
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Submitted 6/13/05.
Source: British Cookbook
Submitted By: Dorothy Painter
Avebury69@aol.com
Scotch Eggs