Title: Scotch Eggs for the Brave
Categories: Irish Egg Meat
Yield: 8 Eggs

8		Eggs; hard-boiled, shells
		. removed
		Flour
2	lb	Sausage
1 1/2	c	Bread crumbs
1	tb	Mace
1/2	ts	Salt
1/2	ts	Black pepper
2		Eggs; beaten
		Vegetable oil for deep
		. frying

Dust eggs lightly with a little flour and set them aside.

Roll out sausage meat on flat surface with a pastry roller. Mix bread crumbs with the mace, salt and pepper and put them in a shallow dish.

Take each hard-boiled egg and dip it into the beaten eggs, then put it on the sausage meat and, using your fingers, wrap the meat over the egg until it is entirely covered. Be generous with the meat-it should be at least 1/2-inch thick around the egg.

Once egg is covered, roll it in the bread crumb mixture and smooth it back into shape so that it still resembles an egg. When all the eggs have been wrapped this way, heat the oil and deep-fry the eggs until they are golden brown.

Allow the eggs to cool at room temperature for at least 2 hours before serving.

Makes 8 eggs.

Nutritional analysis per egg: 441 calories, 32 grams fat, 18 grams carbohydrates, 19 grams protein, 421 milligrams cholesterol, 825 milligrams sodium, 65 percent of calories from fat.

** Fort Worth Star Telegram -- Food section -- 20 Mar 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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