Title: Scotch Eggs
Categories: Egg Scottish
Yield: 6 Servings

1	lb	Well-seasoned ground pork sausage
6		Hard-cooked eggs, peeled and well chilled
1		Raw egg
1/2	c	Bread crumbs

Divide sausage into 6 equal portions and flatten into patties large enough to encase the hard cooked eggs. Place one egg in the center of each patty and mold the meat around the egg.

Lightly beat the raw egg in a medium size bowl. Roll each sausage-encased egg first in the beaten egg and then in bread crumbs, firmly pressing the crumbs into the meat.

In a medium-to-large pot, (I use my deep-fat frier) heat oil to 375 F and deep fry the eggs for 4 to 6 minutes. Drain eggs on a paper towel and chill until serving time.

Karin's only flaw in this is that she states that this "Makes 6 servings"

Actually, the first time I saw these, they were at an Xmas party and had been sliced lengthwise so this would make 12.

A belated thanks to Karin for the recipe. The other partys name is in an off line file right now....sorry.

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