Scotch Eggs

by Susan Lott

• 6 hard boiled eggs, peeled
• ¼ c. flour
• 1 lb. sausage (bulk, not links)
• 1 c. dry bread crumbs
• ½ tsp ground sage
• dash of cloves
• ¼ tsp salt
• 2 eggs, beaten

Separate sausage into 6 equal parts and pat each into a patty. In a separate bowl, mix bread crumbs with salt, sage, and cloves.

Coat peeled boiled eggs in flour. Wrap one sausage patty around each egg, working to close all gaps. Roll each sausage-covered egg in beaten egg, then in bread crumb mixture. Working 4 eggs at a time, deep fry in 3” of oil over medium heat (360 degrees) for 5-6 minutes, turning once or twice to ensure browning on all sides. Drain on paper towels.

NOTE – You can bake them for 30 minutes at 400 degrees instead of frying them.

See wikipedia's article on scotch eggs for some fun trivia.

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