Scotch Eggs

5 Large Eggs
250g (just over 1/2 lb) pork sausage meat
1 small onion finely chopped
1/4 teaspon sage
Dried Breadcrumbs
Oil For Frying

Put 4 eggs in pan of cold water, time for 15 minutes when water boils. Rinse eggs under cold water, put in fridge to cool. Combine sausage meat onion & sage. Peel shells from eggs. Divide sausage meat into 4 portions & flatten on floured surface. Put egg in the middle of sausage meat & cover egg. Be sure sausage meat is sealed around the egg with no gaps. Beat remaining egg. Dip sausage covered eggs into beaten egg then roll in breadcrumbs. Drop into hot oil & fry for 7 minutes, turn eggs with spatula until brown. Remove eggs & drain.

These eggs can be eaten hot or cold. Cut eggs in 1/2 before serving.

Submitted by: Mrs. S.B. from Sussex

[Editors Note: I followed this recipe exactly except I deep fried at 190C (375F) until brown. They turned out fantastic!]

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