Scotch Eggs

[Scott]

Still found in pubs today, this makes wonderful snacks. My friend Phillip say you eat these with your fingers and have plenty of napkins handy.His mum made these when he was in school and would put in his lucnhes. This is served at room temp.

8 Hard boiled eggs
Flour for dusting
2 pounds of pork sausage
1-1/2 cups of breadcrumbs
2 teaspoons mace (optional)
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs beaten
Oil for deep frying

Remove shells from the hardboiled eggs and dust with flour. Place them to the side. Roll out the pork sausage on a flat surface. In a shallow bowl, mix the breadcrumbs with the salt and pepper. Place each hard boiled egg in the beaten eggs, then wrap it in the sausage meat until it is completely covered. The meat should be about 1/2 inch thick around each egg. Once each egg is covered roll in the breadcrumb mixture. Heat oil and deep fry the eggs until golden brown.
Serves 4

The cocks crow but the hens deliver the goods.
Scottish Proverb
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May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.

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