Preparation:
In a large bowl combine well the sausage, the sage, the thyme, and the
cayenne, divide the mixture into 4 equal portions, and flatten each portion
into a thin round. Enclose each hard-boiled egg completely in 1 of the
sausage rounds, patting the sausage into place. Dredge the sausage-coated
eggs in the flour, shaking off the excess, dip them in the raw eggs, letting
the excess drip off, and roll them gently in the bread crumbs, coating them
well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry
the Scotch eggs, 2 at a time, turning them and transferring them to paper
towels to drain with a slotted spoon as they are done, for 10 minutes. |
