Angel 09-09-99 11:40 PM
8 hard-cooked eggs
1 tsp. chopped mixed herbs, sage, thyme and marjoram
1 lb. sausage
Salt and pepper
1/2 c. flour seasoned with 1/2 tsp. salt and 1/4 tsp. pepper
1 beaten egg
1 c. bread crumbs
Vegetable oil for frying
Peel eggs and put into cold water. Mix sausage with herbs and seasonings. Dry eggs thoroughly.
Divide sausage into 8 portions and pat each portion into a round on a dampened board. Surround eggs completely with sausage, then roll in seasoned flour, brush with beaten egg and coat well with crumbs.
Fry scotch eggs in hot fat (375º or 3.5 on stove) until brown. Remove from fat and drain on paper towels. Cool eggs before cutting in half to serve cold.
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