scotch eggs
 
8   hardboiled eggs, shells removed
  flour
2 lb.  bulk sausage meat
1-1/2 cup  fresh bread crumbs
1 Tbsp  mace
1/2 tsp  salt
1/2 tsp  freshly ground black pepper
2   beaten eggs
  vegetable oil, for deep frying
 
dust eggs lightly with a little flour and set them aside. 
roll out sausage meat on flat surface with a pastry roller. mix bread 
crumbs with the mace, salt and pepper and put them in a shallow dish. 
take each hard-boiled egg and dip it into the beaten eggs, then put it 
on the sausage meat and, using your fingers, wrap the meat over the 
egg until it is entirely covered. be generous with the meat - it 
should be at least 1/2-inch thick around the egg. 
once egg is covered, roll it in the bread crumb mixture and smooth it 
back into shape so that it still resembles an egg. when all the eggs 
have been wrapped this way, heat the oil and deep-fry the eggs until 
they are golden brown. 
allow the eggs to cool at room temperature for at least 2 hours before 
serving. makes 8 eggs. 
 
approximate nutritional analysis per egg: 441 calories, 32 grams fat, 
421 milligrams cholesterol, 825 milligrams sodium. 
(from "great british cooking: a well-kept secret" by jane garmey, 
harperperennial) 
 
 
 
(ID: 77567) Mirror: rec.food.recipes: Wed, Dec 31, 2003


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