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Scotch Eggs Recipe

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This recipe for Scotch Eggs, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Van Deusen
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 oz. flour
salt/pepper
6 small eggs (hard boiled and shelled)
1 lb pork sausage meat
1 egg beaten
dried breadcrumbs
deep fat or salad oil for frying

Directions:
Directions:
Put the flour into a plastic bag with plenty of salt and pepper. Shake the eggs in the flour one at a time so they are well coated with flour.
Divide the sausage meat into 6 equal portions and cover each egg completely making sure that there are no cracks in the meat.
Brush scotch eggs with beaten egg and coat with breadcrumbs. Shake off surplus breadcrumbs and if you can spare the time, put Scotch eggs into refrigerator to chill.

Heat enough fat or oil in pan to cover the eggs completely, and when it is hot enough to brown a cube of bread in 60 seconds, fry them, two at a time, for about 10 minutes until they are deep golden brown all over and the sausage meat is cooked.
Remove them carefully from pan and leave them to drain on absorbent paper.

Personal Notes:
Personal Notes:
I often make these around the holidays.

 

 

 

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