(Recipe from Gillian Duffy's cookbook , Hors d'Oeuvres)
Sprinkle the flour over a plate and roll the eggs in the flour to coat lightly.
Season the sausage meat with salt and pepper and divide into 6 equal portions. Flatten each portion with your fingers, wrap the meat around the egg until it is completely encased and the sausage meat surface s smooth. It is much easier to shape the sausage meat with wet hands. Repeat with the remaining eggs.
Roll each sausage-coated egg in the beaten egg and then in the breadcrumbs until coated. The Scotch eggs can be chilled at this stage until ready to cook.
Heat 2 to 3 inches of oil in a medium-size saucepan and deep-fry 2 to 3 Scotch eggs at a time until golden brown and crisp, 6 to 7 minutes. If the eggs brown too quickly, reduce the heat as necessary or else the sausage meat will not be cooked through. Drain on paper towels. Repeat with the remaining Scotch eggs.
Allow to cool for about 10 minutes before cutting into quarters. Serve warm or at room temperature.
Makes 24 Hors doeuvresbiography--cookbook--interview-- recipes
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