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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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eggs and sausage Ingredients:
scotch eggs |
(serves 6) |
12 ounces bulk spicy sausage meat |
1 teaspoon chopped fresh thyme |
1 teaspoon fresh chopped rosemary |
1/3 cup bread crumbs |
1 egg, lightly beaten |
6 hard boiled eggs |
vegetable or corn oil |
Directions:
1. Mix together the sausage meat, thyme and rosemary. Divide the meat into 6 portions.
2. Sprinkle a few bread crumbs on a work surface. Pat the sausage meat into a 2 1/2 inch circle. Wrap it around a hard boiled, egg completely covering it. Make sure the egg is not showing. Roll the egg in bread crumbs and then dip in the beaten egg. Prepare all the eggs in the same manner.
3. Add cooking oil into a large heavy duty frying pan with the oil coming approximately two inches up the side of the pan (enough so the oil will cover at least half the sausage-egg). Heat the pan with the oil over a high heat. Add the sausage-eggs and fry until the sausage meat is thoroughly cooked and browned. Cool slightly before serving.
4. Cut in half or quarters to serve. If desired, serve with mustard.
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