Scotch egg
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Pork sausage |
| 2 | teaspoons | Parsley; finely chopped |
| 4 | Eggs | |
| 1 | ounce | Flour |
| Salt & pepper to taste | ||
| 4 | ounces | Dried breadcrumbs |
| 1 | Egg; beaten | |
| Oil for frying | ||
Directions
Boil the eggs for 10 minutes. Cool and remove the shells. Place the sausage meat in bowl. Add the chopped parsley and mix well; hands are best. Coat the eggs with the seasoned flour and cover completely with a layer of sausage meat; wet hands help to mould it evenly. Dip into the beaten egg and roll in the breadcrumbs. Fry in deep fat until golden brown. Drain well on kitchen paper. Serve hot or cold.
Serves 4.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95
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