Scotch Eggs, not just for picnics, anymore

         I first discovered Scotch eggs when, on a whim, a wing and a prayer I decided to fly to  England, and live in the small town of Huncoat, in  Lancashire, to be exact,  for about a year.  One of the first things I was introduced to, and I literally mean that,  besides cider, was a Scotch egg.  I couldn't imagine eating something that had "egg" in it and wasn't  refrigerated, but there it was, this crumbly ball of breadcrumbs, filled with sausage, all nestled around a hard-boiled egg.  How was that even possible???  I took my first bite and that was it......I couldn't get over how good,  in a weird tasting kind of way, it was.  It all went together so well, you could taste some spice in the sausage layer, sage, garlic, not sure what else, but they were good, and yes, I had more than one,  and  washed them  down with a pint of cider.

A Scotch egg consists of a hard-boiled egg (with its shell removed) wrapped in a sausage meat mixture, coated in breadcrumbs or rolled oats, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad. Wiki

Scotch Eggs

Originally from All Recipes
Makes 4 servings

Prep time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Ingredients

• 1 quart oil for frying
• 4 eggs
• 2 pounds pork sausage
• 4 cups dried bread crumbs, seasoned
• 1 cup all-purpose flour
• 4 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
4. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.