Appetizers > Scotland > Scotch Eggs >
Scotch Eggs
4 C vegetable oil (for deep-frying)
4 eggs, hard-cooked
2 LBS pork sausage
4 C dried breadcrumbs
1 C flour
4 eggs, beaten
Heat vegetable oil to 375-degrees F in a deep-fryer or large electric skillet. Place eggs in saucepan and cover with water; bring to boil. Cover and remove from heat; allow eggs to stand in hot water for about ten minutes. Remove eggs from hot water; cool and peel. Chop eggs in half. Form sausage into patties around each egg half. Lightly flour sausage/egg patties; coat with beaten egg. Roll in breadcrumbs; cover evenly. Deep-fry or skillet-fry until golden brown; make sure both sides are fully cooked. Place patties on a baking sheet and bake at 350-degrees F for about ten minutes.
Suggestion: Serve as an appetizer over a small bed of mashed potatoes and gravy, along with cooked vegetables (cauliflower florets, green beans and sliced carrots).
*Scotch Eggs image (C) Natus (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Scottish Vivers
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