Scotch Eggs

Ingredients

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

Directions

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.

Submitted 6/13/05.
Source: Southern Living 1979
Submitted By: Ruth A Burbage
burbage@pell.net
Scotch Eggs