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Scotch Eggs
from the kitchen of Sharmagne Leland-St. John

6 hard-cooked eggs, well chilled
1 pound pork sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Shell the eggs and set aside. Divide the sausage into 6 portions. Roll each egg in flour.  With wet hands press a portion of the sausage around each egg. Cover the entire egg leaving no spaces or cracks.  Dip the sausage-wrapped eggs into beaten eggs and roll in the bread crumbs.

Heat vegetable oil to 350 degrees Fahrenheit.  Cook each egg in the oil about 4-5 minutes or until sausage is browned.  Drain on paper toweling.

Serve with a variety of chutney sauces or hot and spicy English mustard.


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