Hard-boiled eggs are wrapped in sausage, breaded, and deep-fried. Served warm or at room temperature, these are great for breakfast or quartered as an appetizer.
Prep Time: 3 hours, 15 minutes
Cook Time: 15 minutes
Total Time: 3 hours, 30 minutes
Ingredients:
- 2 raw eggs
- 1 tablespoon Dijon-style mustard
- 2 cups fresh bread crumbs
- 8 hard-cooked eggs, peeled
- 1 pound bulk country-style sausage
- Vegetable oil for frying
Preparation:
Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg.
Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs. Refrigerate covered at least 3 hours or overnight.
Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired.
Yield: 8 portions
Source: The Silver Palate by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs. Refrigerate covered at least 3 hours or overnight.
Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired.
Yield: 8 portions
Source: The Silver Palate by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
