–one of my favorites from across the pond
– 4 large eggs
– 1 roll Bob Evans Savory Sage sausage
– 4oz AP flour, seasoned with salt and ground black pepper
– 1 egg, beaten
– 4oz plain breadcrumbs
– vegetable oil, for deep frying
-1 jar Branston Pickle (will be found in the British Foods section in the grocery store)
1. Place the eggs, still in their shells, in a pan of cold salted water.
2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
3. Drain and cool the eggs under cold running water, then peel.
4. Divide the sausage meat roll into four even-sized pieces and flatten each out on a clean surface into ovals about 5inches long and 3 inches at its widest point.
5. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
6. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
8. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
9. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
1o. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
11. Cool to room temperature and serve that day or refrigerate as soon as they are cool enough to handle.
Best served at room temperature.
Slice eggs in thick, even wedges with a dollop of Branston Pickle on each (or set a serving dish out with BP in case not everyone likes it)