Scotch Eggs
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound bulk sausage
1 cup bread crumbs or corn meal
1 egg, beaten
8 hard boiled eggs

Preparation

1 Divide sausage into 8 (2 ounce) portions. On a lightly crumb sprinkled surface, pat out each portion to about 1/8 inch thickness. Wrap completely around egg, pressing edges together to seal. Repeat with remaining sausage and hard boiled eggs; roll sausage covered eggs in crumbs and then dip in beaten egg. Deep fry or place on baking sheet and bake in a 375 degree oven for 20 minutes until lightly browned.

About


A traditional UK dish; serve with a cold lager or a sharp ale.