Scotch Eggs Recipe

Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage , using both hands to mold the sausage around the egg.

Dip one sausage -encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs . Refrigerate covered at least 3 hours or overnight.

Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired.

Yield: 8 portions Source: The Silver Palate by Julee Rosso & Sheila Lukins (Workman Publishing)

Reprinted with permission.