Scotch Eggs

• 6 hard-cooked eggs, well chilled
• 1 lb. bulk sausage meat
• 2 Tbsp. finely chopped parsley
• 1/2 tsp. ground sage
• 1/2 tsp. pepper
• 1/4 c. flour
• 2 eggs, beaten
• 1/2 to 3/4 c. packaged bread crumbs
• vegetable oil for frying

1. Peel eggs.
2. Combine sausage, parsley, sage and pepper in a large mixing bowl, mixing well.
3. Divide meat mixture into six equal portions.
4. Press meat mixture around eggs with hands, keeping the oval shape.
5. Sprinkle eggs with flour, coating lightly on all sides.
6. Dip into beaten egg and then roll in bread crumbs. Heat vegetable oil in deep fat fryer or deep heavy saucepan to 350 degrees on deep fat thermometer.
7. Cook one egg at a time for about 4 - 5 minutes or until well browned.
8. Drain on paper toweling; cool, refrigerate.

eggs, sausage meat, parsley, ground sage, pepper, flour, eggs, bread crumbs, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22732 (may not work)