 Granny's Scotch Eggs
Scotch eggs! Product of my northern neighbors back
home, these lunchables are definitely a favorite in
my family household. While everyone else is talking
deviled eggs, candied eggs, colored eggs, even
pickled eggs, I will treat you to one of my granny's
recipes for Scotch Eggs.
Scotch eggs
1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs
In a large bowl combine well the sausage, the sage,
the thyme, and the cayenne, divide the mixture into
4 equal portions, and flatten each portion into a
thin round. Enclose each hard-boiled egg completely
in 1 of the sausage rounds, patting the sausage into
place. Dredge the sausage-coated eggs in the flour,
shaking off the excess, dip them in the raw eggs,
letting the excess drip off, and roll them gently in
the bread crumbs, coating them well. In a deep fryer
heat 2 1/2 inches of the oil to 350°F. and in it fry
the Scotch eggs, 2 at a time, turning them and
transferring them to paper towels to drain with a
slotted spoon as they are done, for 10 minutes.
Eat well, live well!
All Jon's recipes
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