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Wednesday, November 12, 2014

Whats For Dinner

Tom came home from work and asked me if I ever heard of this recipe. I had, but needed to find it again, I made it for him today and he loved it! I have the recipe here and added metric conversions which I hope are correct. Please let me know if you try this or if you have another way to make it.
Scot Eggs
(I tried to provide equalivant metric conversions. Please let me know if I am wrong.)

1 pound pork sausage meat (455 g)
2 teaspoons Worcestershire sauce (10 ml)
4 hard-cooked eggs, peeled
1 tablespoon all-purpose flour (8 g)
1/8 teaspoon salt (0.8 g)
1/8 teaspoon ground black pepper (0.3 g)
1 egg, beaten
2/3 cup dry bread crumbs (70 g)
1 quart oil for deep frying (945 ml)

Directions.

 1.In  medium bowl, mix together the pork sausage and Worcestershire sauce. *You can also use turkey, venison or other sausage meats.

2. Combine the flour, salt & pepper; mix into the sausage. (Or garlic, red pepper, whatever you want. I do not add the salt.)

3. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. (Recipe can be doubled + with no problem.)

4. Place egg (beat it) and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Place on rack as you work through the rest. *Panko works well too. (Add hot sauce to the egg for added ‘kick’)

5. Heat the oil in a large saucepan or deep fryer to 365° F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. They are heavy, so turn tham gently a couple of times. Fry for 3-4 minutes, or until light golden brown.

6. Place on racked pan and bake for 25-30 minutes at 350°F/176°C

7. Cut into ¼’s, plate and serve.

*Times may vary as to how thick the pork is around the egg. I am now testing preparing them and freezing before frying, and freezing them after frying. Please subscribe to this post to be updated on those tests!*

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