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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Okay, don't let this gross you out. It doesn't sound all that great, but it really is. A traditional Scottish dish. We first had these at the oldest pub in Indy (Scottish pub). Don't forget the beer for the full Monty experience. Ingredients:
1 lb. sausage meat |
7 hard boiled eggs |
2 tb. finely chopped/grated onion |
1 tea. poultry seasoning or sage |
1 tea. cumin |
1 tsp. water |
flour for coating |
fine, dry breadcrumbs |
Directions:
1. Set peeled, boiled eggs to the side
2. Mix meat, onion and spice mixture together
3. Coat the eggs with it carefully and evenly
4. Next, roll them in the flour, shake off the excess and put the eggs in the fridge for about an hour so the meat sets up
5. A few minutes before the hour is up, lightly beat the remaining egg with the tsp. water. Take eggs and dip them in the egg mixture, then roll in breadcrumbs. They are now ready to cook
6. Traditionally, these should be deep fried till golden. But, you can bake them to avoid the grease. If baking, heat oven to 375* and bake approximately 20 minutes or till sausage covering is firm when pricked with a fork. It help to stick them on a wire rack with a pan under to catch grease, and they don't sit in grease while baking.
7. Once done, slice them on plate with complimentary dip such as German mustard or Louisiana hot sauce.
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