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Wednesday, February 18, 2009

SCOTCH EGG

sausage meat (turkey, pork or italian sausage),
Seasonings (optional but I use sage, onion powder, garlic powder, cayenne pepper, black pepper).
8 shelled hard-boiled eggs
1/2 cup flour
1 medium egg, beaten
1 1/2 cups fine breadcrumbs, for coating
enough oil fr frying (Groundnut or Canola)

-In a small bowl combine sausage meat with sesaonings.
-Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
-Roll each egg in flour and place on top of each sausage patty.
-Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier as the sausage geets really sticky).
-Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
-Dip each sausage-coated eggs in beaten egg and roll in crumb

place eggs in oil and fry till golden brown turning it every now and again so it browns evenly

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