Scotch Eggs

I originally started making Scotch Eggs years ago to use up the dozens of Easter Eggs our daughters would decorate every year.  Their striking appearance really adds  our annual Easter Tea.  Everyone in my family loves them, and they’re puzzled by the construction – curious about how I made them.

Often served whole with a beer, Scotch Eggs are pub food.  Slice them in half to reveal the contrast of colors; garnish with parsley, and you have substantial fare for tea.

Source:  The Pleasures of Afternoon Tea by Angela Hynes

Ingredients

2 t. flour
salt & pepper
4 hard boiled eggs, shelled
1 t. Worcestershire
1/2 lb bulk pork sausage
1 egg, beaten
1 c. fine dry bread crumbs
vegetable oil for deep frying
parsley sprigs

Directions

Combine flour with salt and pepper in a bowl; dust lightly over the eggs.

Add Worcestershire sauce to sausage and mix well.  (If using extra large eggs, I find that I need a little extra sausage.)  Divide sausage into 4 equal portions.  Pat each portion into a round with your hand.  Place 1 hard boiled egg in the center of each round.  Mold meat evenly around egg, covering completely; make sure there are no cracks or gaps  in the meat.

With a pastry brush, coat the meat with the beaten egg; roll in bread crumbs.  In a deep fryer, heat about 4 inches of oil to 350.  Carefully add eggs and cook 7 to 8 minutes or until outside is crisp and golden.  Drain well and cool before serving.

To serve, cut each egg in half lengthwise and decorate cut side with a sprig of parsley.

Makes 8 halves