Scottish Eggs

• 6 hard-boiled eggs, well-chilled
• 1 lb sausage meat
• 2 tablespoons minced parsley
• 1/2 teaspoon ground sage
• 1/4 teaspoon pepper
• 1/4 cup flour
• 2 eggs, beaten
• 1/2 - 3/4 cup breadcrumbs
• vegetable oil (for frying)

1. Peel hard-cooked eggs.
2. Make sure the eggs are well-chilled so that the sausage meat will cling to them more easily.
3. Combine sausage, parsley, sage, and pepper in large bowl; mix well.
4. Press meat mixture evenly around eggs, keeping the oval shape.
5. Sprinkle eggs with flour, coating lightly all over.
6. Dip into beaten egg; then roll in bread crumbs to coat.
7. Pour oil into deep-fryer, or large heavy saucepan, to fill 1/2 full.
8. Heat to 350 on deep-fat frying thermometer.
9. Cook 1 egg at a time, for about 4-5 minutes until meat is well-browned.
10. Drain on paper towels; cool.
11. Refrigerate.
12. Slice to serve.

eggs, sausage meat, parsley, ground sage, pepper, flour, eggs, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/scottish-eggs-50191 (may not work)