Scotch Eggs
Makes 4 servings
1 ¼ pounds country-style bulk sausage
1 teaspoon snipped chives
½ teaspoon chopped fresh thyme leaves
Salt and cayenne to taste
4 hard-boiled eggs
½ cup all-purpose flour
2 raw eggs, lightly beaten
1 cup fresh bread crumbs
Vegetable oil for deep-frying
Combine the sausage, chives and thyme in a bowl and stir to blend. Season with salt and cayenne. Divide the mixture into four equal portions and flatten into a thin disc.
Enclose each of the hard-boiled eggs completely in the sausage mixture, patting firmly but gently to adhere.
Dredge the eggs in the flour, shaking off any excess. Dip them in the beaten eggs and then roll them in the bread crumbs, coating evenly.
In a heavy, deep pot or electric fryer, heat the oil to 350 degrees.
Fry the eggs, two at a time, in the hot oil, turning them to brown evenly, about 6 minutes. Serve warm.
Makes 4 servings
1 ¼ pounds country-style bulk sausage
1 teaspoon snipped chives
½ teaspoon chopped fresh thyme leaves
Salt and cayenne to taste
4 hard-boiled eggs
½ cup all-purpose flour
2 raw eggs, lightly beaten
1 cup fresh bread crumbs
Vegetable oil for deep-frying
Combine the sausage, chives and thyme in a bowl and stir to blend. Season with salt and cayenne. Divide the mixture into four equal portions and flatten into a thin disc.
Enclose each of the hard-boiled eggs completely in the sausage mixture, patting firmly but gently to adhere.
Dredge the eggs in the flour, shaking off any excess. Dip them in the beaten eggs and then roll them in the bread crumbs, coating evenly.
In a heavy, deep pot or electric fryer, heat the oil to 350 degrees.
Fry the eggs, two at a time, in the hot oil, turning them to brown evenly, about 6 minutes. Serve warm.
No comments:
Post a Comment