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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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