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Scotch Eggs
eggs and sausage all in one
1/2 lb. pork sausage
4 hard boiled eggs
1 tablespoon flour-seasoned with salt and pepper
1 beaten egg
bread crumbs
oil for deep frying


Shell eggs and dust with the seasoned flour. Divide sausage meat into four equal portions.
With your hands, mold each egg with a portion of meat, keeping it in good shape and completely covering the egg. Brush over with beaten egg; toss in bread crunbs and fry in deep oil that is quite hot. When eggs are golden brown in color, remove from oil and drain well on paper towel. Cut in half and use as an appetizer- or with salads- or with hollandaise sauce for a special breakfast or my favorite, cut in quarters and serve with hot sweet mustard sauce. Recipe for the sauce can be found under sauces at this site.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Dee M. Janel
British Columbia
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