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Easter Recipes > Easter
Appetizers
Scotch Eggs
Ingredients:
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 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
Directions: 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
a 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.
Makes 4 Scotch eggs.
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