Scotch Eggs ~ Oh...Yes!

OK . . . Here's another celebration of my Scottish roots. And, if you've never had these, you are about to experience a taste treat that you never would have expected. I had Scotch Eggs years ago and was recently reminded of them. I can't WAIT to make them again.  Once I do, I will up-date this post with my own photos, until then, these photos are courtesy of Google Images. :-) 

Now, you can eat these warm ~ NOT hot ~ but preferably at room temperate. If they are too hot, they will fall apart . . . AND . . . since the proper way to eat them is with your fingers, you don't want to burn yourself. You can even pack these in your lunch. Eat as part of your breakfast or lunch or have as snack.

You will need: 

~8 hard-boiled eggs
~flour for dusting (sprouted flour and almond flour works well if you do not use white flour)
~2 lbs pork sausage (I like mine with sage)
~1-1/2 c bread crumbs (fresh is preferred) 
~1/2 ts sea salt OR Real salt
~1/2 ts ground pepper
~2 eggs, beaten
~oil - enough for deep frying OR partial deep frying
~shallow bowl
~waxed paper (optional)
~rolling pin
~deep fryer OR deep frying pan for partial deep frying

Directions:

1) Boil 8 eggs, let cool enough to remove the shells; start warming oil in deep fryer OR deep frying pan
2) Dust the eggs with flour; rolling them in the flour works well. Set aside
3) With a rolling pin, roll the sausage out on a flat surface; it's a little neater if you roll it between 2 sheets of waxed paper. Roll to about 1/2" thick
4) In a shallow bowl, mix the breadcrumbs, salt and pepper
5) Dip each hard boiled egg into the beaten eggs, 
6) Then, quickly, completely wrap each egg in the sausage. Make sure the egg is completely covered with sausage, about 1/2" thick
7) Roll the sausage-covered eggs in the breadcrumb mixture
8) Deep fry OR deep pan fry until they are golden brown and sausage is cooked through

Salt, pepper or season salt to taste. This is SO good served with hash browns or fried potatoes. 

Blessings from Ohio . . . Kim<><