Scotch Eggs

Scotch Eggs

1/2 lb (250g) sausage meat
4 hard boiled eggs, shelled
flour
large pinch chopped mixed fresh herbs, or dash of Worcestershire sauce
salt and freshly ground black pepper
1 egg, beaten
dry breadcrumbs, or a large pack of crushed crisps, or peanuts, finely chopped
oil for deep frying

Serves 4

Dust the eggs with flour. Mix the herbs or Worcestershire sauce and the salt and pepper into the sausage meat and divide into four equal portions. Lightly flour your hands and the worktop and flatte each piece of meat until it is about the size of a saucer. Wrap each piece around an egg, moulding to fit. Make sure the meat is of even thickness and there are no cracks. Coat the balls in the beaten egg, then in the breadcrumbs, crisps or peanuts. Heat a frying pan of oil until it is hot enough to brown a cube of bread in about 30 seconds, or to 360F (180C). Add the eggs and cook for 7-8 minutes until golden brown and crisp. Remove and drain on absorbent paper.