Scotch Eggs

• 6 hard-boiled eggs, peeled
• 1 12 lbs good quality pork sausage
• 1 tablespoon parsley
• 1 teaspoon ground sage
• 12 teaspoon ground black pepper
• 14 cup flour
• 34 cup cracker crumb
• 2 eggs, beaten
• 1 cup vegetable oil, for frying

1. Combine sausage, sage, parsley, and pepper in a bowl, mix well.
2. Divide into 6 parts.
3. Heat oil.
4. Form meat mixture around eggs, sealing well.
5. Dredge in flour, dip in egg, and then in cracker crumbs.
6. Fry eggs in oil until sausage is cooked through, and eggs are golden brown.
7. Place on paper towels.
8. May be kept warm in a 200 degree oven.
9. Slice eggs in half lengthwise.
10. Serve with sour cream-horseradish sauce.

eggs, pork sausage, parsley, ground sage, ground black pepper, flour, crumb, eggs, vegetable oil

Taken from www.food.com/recipe/scotch-eggs-175641 (may not work)