Scotch Eggs

Yield: 4 servings

• 6 eggs
• 1 lb sausage, pork bulk
• 1 cup flour
• 1 cup milk
• 2 cups bread crumbs
• 2 cups oil

Notes: Scotch eggs can be made up to three days ahead and refrigerated. Do not freeze.

Preparation: Boil and shell 4 of the eggs. Lightly beat 2 remaining eggs and mix with milk, set aside.

Directions:

1. Divide sausage meat into four equal pieces and roll each piece out on a lightly floured surface into 5 or 6-inch circles.
2. Prepare three bowls: one for the flour (season flour with salt and pepper), one for the egg and milk mixture, one for the bread crumbs. Dip an egg into the egg mixture, then in the flour. Repeat with each egg. Then place each egg into a circle of sausage meat and bring up the sides to enclose the egg completely. Dip each egg and sausage ball into the egg mixture and roll each in the bread crumbs.
3. Heat the oil to 375 to 400 degrees in a deep-fryer or 4-quart heavy-bottomed saucepan. Fry two egg at a time until each egg is a deep brown all over, about 10 minutes. Make sure they are evenly cooked. Remove with a slotted spoon and drain on paper towels.

Source: Baltimore Sun

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