[Sca-cooks] Scotch Eggs

Betsy Marshall betsy at softwareinnovation.com
Tue Aug 4 13:30:59 PDT 2009

Long enough to get the internal sausage to 165 degrees?
Or if using minced pre-cooked meat- just enough to toast the breadcrumbs I
would think- 
(never having made them myself but enjoyed a few here and there.)

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
On Behalf Of Georgia Foster
Sent: Tuesday, August 04, 2009 2:56 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Scotch Eggs

my kithbrother, who has been reading parts of the Scotch Eggs thread from
behind my chair had announced that Sunday dinner this week will be Scotch
Eggs, biscuit and cream gravey and sliced tomato.  


Guess who gets to cook it?


YUP ... me.


how long does one deep fry scotch eggs again?






Jo (Georgia L.) Foster
Never knock on Death's door.
Ring the doorbell and run ... he hates that.
I don't want to set the world on fire, I'm just trying to light a candle.

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