Scotch Eggs

• 8 hard boiled eggs
• 1-1/2 lbs (.7 kg). pork sausagemeat
• pinch of mace
• 4 oz (112 grm). crisp breadcrumbs
• 1 egg, beaten
• seasoned flour
• salt and pepper
• oil for deep frying

1. Boil the eggs for ten minutes, stirring occasionally to keep the yolk in the center.
2. Cool quickly under cold running water and shell the eggs, allowing them to get quite cold.
3. Season the sausage meat adding the mace.
4. Roll the eggs in the seasoned flour and then cover each egg with the sausage meat, making it about 1/4 inch thick, ensuring it is firmly packed.
5. Dip the eggs into the beaten egg and roll each in the bread crumbs.
6. Deep fry until browned evenly.
7. Scotch eggs may be eaten hot though they are commonly served cold.
8. They are an ideal snack or make a good additon to a salad.

eggs, pork sausagemeat, mace, crisp breadcrumbs, egg, flour, salt, oil

Taken from online-cookbook.com/goto/cook/rpage/000217 (may not work)