SC - Scotch Eggs

[Korrin S DaArdain]

Here are three recipes that I have on hand for Scotch Eggs.

Korrin S. DaArdain
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
Quondo Omni Flunkus Mortati
(When All Else Fails, Play Dead.)

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	Scotch Eggs
	Source: Too Hot Tamales World Tour Copyright 1997, M. S. Milliken
& S. Feniger Show #WT1A28. Posted By Dave Drum (Fido: 1:102/125)
	1 lb. ground pork
	3 Tbs. fennel seeds
	1/2 bn. fresh sage, chopped
	2 tsp. salt
	1 tsp. white pepper
	8 jumbo hard cooked eggs, peeled and chilled
	3 cup fine, dry bread crumbs
	4 eggs, beaten
	4 cup vegetable oil
	Mix together pork, fennel seed, sage, salt, and pepper. Divide
into 8 equal portions. Form a patty in your hand with the first portion.
Flatten patty, place egg inside, and keep rolling egg and meat in the
palms of your hands, until a thin layer of meat coats the eggs. Repeat
this procedure until all the eggs are coated with pork mixture. Chill 20
minutes.
	Dip chilled, coated eggs first in bread crumbs, then in eggs and
bread crumbs again. Chill 15 minutes.
	Preheat oven to 375 degrees F.
	Heat oil in a large stockpot or saucepan to deep-fry temperature
(350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5
minutes. Drain on paper towels. Transfer to a roasting pan and bake10
minutes.
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	Scotch Eggs, Baked
	Posted by Wes Will (wwill at siu.edu)
	Healthier version, minor amendments.
	Use a 1-pound roll of turkey breakfast sausage; add to it enough
(usually about 3/4 cup) of seasoned bread crumbs, and work it all
together until it will hold up easily when wrapped thinly around a
soft-boiled (4-5 minute) egg. Roll the coated egg in more of the bread
crumbs. I sometimes like to lightly dry and toast these for the outside
layer. Place on a jelly-roll pan (baking sheets without lips are a bad
idea. Eggs love to roll.) and bake at 350 about 20 minutes, or until the
sausage is completely done.
	Cheap way to feed a lot of hungry folks, and they're quite
portable if wrapped in foil or such, for lunches. Or even a hand-held
breakfast.
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	Scotch Eggs, Deep Fried
	Recipe from "A Feast of Scotland" by Janet Warren. Posted by
Sabia (sabia at unm.edu)
	Note: This is the recipe Mistress Kathryn used at St Cecilias
Feast Day a year ago (1997).
	1 lb. sausage (2 cups, firmly packed)
	5 hard boiled eggs, shelled
	1 large egg, beaten
	A dusting flour
	Dry white breadcrumbs
	Deep fat for frying
	Dust each egg with a little 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 separate
plates and coat each egg first with the egg and then in the breadcrumbs
so that 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
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