Scotch eggs, even they have this name, are a British recipe. They were invented in a London Department s tore in 1850s. This stored had an elegant picnic and decided to include these eggs with a tomato sauce for dipping. The recipe was included in a cooking book in 1893. This is the perfect food for hunters, back-packers, hikers, and just about anyone on the run from the law. It's a delicious protein grenade that can travel anywhere, and is just as good hot, or cold.
1/2 lb. pork sausage
- all-purpose flour for coating
- 1 tablespoon chopped fresh chives
- 1 egg, beaten
- salt & pepper
- 1-1/2 cup fresh white breadcrumbs
- 8 hard boiled eggs
Mix sausage with chives, salt and pepper. Divide into 4 equal portions . On floured surface, flatten each piece into a 2-inch (or 4-inch) circle. Shell eggs and dust with flour. Put beaten egg into one dish and bread crumbs into another. Place egg on a circle of sausage and mould it around the egg, sealing seams well. Roll each in beaten egg first then breadcrumbs. Heat vegetable oil to 360 degree. Deep fry eggs 3-4 min. (or 5-6 min. for chicken eggs) until golden brown. Drain well on paper towels until cool.
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