Scotch Eggs

My children have been begging me to make Scotch Eggs for the last two months. I don't make them very often, because they are rich. I take them to pot luck dinners occasionally and they always get rave reviews. We originally prepared this recipe when learning about the British Isles. Scotch Eggs are considered "pub food" and are served hot or at room temperature.



Scotch Eggs

Hard Boil eggs. We usually prepare 1 1/2 eggs per person in my family. Remove shells.



Cover eggs with sausage, taking care to seal fully. Roll eggs in plain bread crumbs.

Heat vegetable oil in large skillet/fry pan. Carefully place eggs in oil and fry on all sides.
Remove from heat when sausage is fully cooked. Drain.

When slightly cooled, cut eggs in half. Serve with crispy French bread and tossed salad.