SC - Scotch eggs

[Sabia]

Sabia here:  this is the recipe Mistress Kathryn used at St Cecilias Feast
Day a year ago.  They went over well, although as noted at the end the
switch to oven baking was comtemplated.

<Snip>
Recipe from "A Feast of Scotland" by Janet Warren

Makes 5:
1 lb sausage (2 cups, firmly packed)
5 hard boild eggs, shelled
1 large egg, beaten
a dusting flour dry white breadcrumbs
deep fat for frying

Dust each egg with a lillt flour.  Divide the sausage into 5 and on a
floured surface work each piece into an oval.  Place an egg in the center
of each one and mould the sausage round it making sure the surface is free
from cracks.  Put the beaten egg and breadcrumbs onto separte plates and
coat each egg first with the egg and then in the breadcrumbs so thatr the
surface is completely covered.  Coat each egg again if you like to ensure
a really good surface.

Heat a deep fat fryer half full of oil to 360 degrees, lower in the eggs
and cook them for about 5-6 minutes.  If the fat is too hot the outside
will brown before the sausage is cooked.  Drain when cooked and leave to
cool.

Serve with a salad for lunch or as a picnic food

- ---------------------

Cealte and Kathryn tricks/changes:  Make sure the egg is completely dry
and wrap the sausage around it w/o the flour.  Dip into the beaten egg,
but roll alternately in fine Scottish oats.  Bake the eggs in the slow
oven 10-12 minutes or until sausage is cooked.  Less fat and they taste
better I believe with the scottish oats inside of the breadcrumbs

<SNIP>
Sabia (sabia at unm.edu)

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