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  Added: Sep 11, 2007  •  Visited (1214)  •  Print version Print this recipe (91)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Scotch Eggs With Herbed Tomato Sauce
What You Need:
  • 6 hard-cooked eggs
  • 2 tablespoons flour
  • 1 pound bulk pork sausage meat
  • 1½ tablespoons original Worcestershire sauce
  • 1 egg, lightly beaten
  • ¾ cup fine dry bread crumbs
  • ¼ cup salad oil
  • Herbed Tomato Sauce (optional)

  • How To Cook:
    1. Peel eggs; dust with flour.

    2. Mix sausage meat with Worcestershire sauce; divide into 6 equal portions.

    3. Flatten each portion into a thin, oval patty; mold patty evenly around 1 egg, making sure there are no cracks in the sausage meat.

    4. Dip molded egg into beaten egg, then roll in bread crumbs, gently patting bread crumbs into place. Repeat with each egg.

    5. Heat oil in a large skillet; add eggs, 3 at a time, and saute until sausage covering is cooked, about 7 minutes, turning occasionally. (Or, if desired, fry eggs, 3 at a time, in deep fat preheated to 325°F, until sausage is cooked, about 7 minutes.)

    6. Drain eggs on paper towels.Serve immediately with Herbed Tomato Sauce, or cool and serve in halves as a hors d'oeuvre.

    To Make: 6 eggs
    This recipe is also available in:
    Cuisine » Europe » Scotland
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Appetizers


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