Ingredients:
8 Eggs, hard boiled and peeled
1/2 cup Corn Starch
1 lb Pork Sausage
1/4 tsp Paprika
1/4 tsp Sage, dried
1/4 tsp Black Pepper
1 Egg, beaten
1/2 cup Bread Crumbs
4-6 cups Vegetable Oil (for frying)
8 Eggs, hard boiled and peeled
1/2 cup Corn Starch
1 lb Pork Sausage
1/4 tsp Paprika
1/4 tsp Sage, dried
1/4 tsp Black Pepper
1 Egg, beaten
1/2 cup Bread Crumbs
4-6 cups Vegetable Oil (for frying)
Directions:
- Roll the hard boiled Eggs in the Corn Starch
- In a bowl, combine the Pork Sausage, Sage, Paprika, and Black Pepper.
- Form 3-4″ patties out of the Sausage
- Place the Egg in the center and carefully work the Sausage around the Egg like a shell. If too much sausage, remove; if not enough, use more.
- Dip the Sausage-coated Egg in the beaten egg, then roll in the Bread Crumbs.
- Cook – Fry or Bake
- Fry:
- Heat the Vegetable Oil to 360° in a Sauce pan.
- Fry each egg for 5-7 minutes.
- Bake:
- On a cookie sheet at 375° for 25 minutes
- Fry:
- Serve warm or cold.
NOTES: Though named Scotch Eggs, these treats were actually created in London in 1851 at the Fortnum & Mason department store.
