Calling for favorite recipes for a cookbook for publishing by our non-profit Grange. The Grange helps the community and was the originator of 4-H.
Currently we are trying to raise money to make long overdue repairs to the building. We'd like to hold events there, like in the Grange's early days. These all benefit the community. Please help. I don't want to use any recipes without permission. Thank you.
By Dolores from Paso Robles
* Exported from MasterCook *
Scotch Eggs #3
Recipe By :(Mom's Scraps & Clippings)
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Eggs
Mom's Scraps & Clippings Pork & Ham
Amount Measure Ingredient -- Preparation Method
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4 hard-cooked eggs
1/2 pound pork sausage meat
1/4 teaspoon thyme
1/4 teaspoon sage
1 egg, beaten
salt & pepper
1/2 cup dry bread crumbs
2 tablespoons butter
Peel eggs and set aside. Mix sausage meat and spices, and divide into four portions. Wrap sausage meat around each egg, sealing well.
Dip in beaten egg and roll in crumbs. Melt butter and fry eggs over medium low heat until browned on all sides. If preferred, deep fry eggs in vegetable oil.
To serve cut in 4 or 6 wedges and serve hot or cold. Makes 4.
Note: Traditionally, scotch eggs are deep fried, you can do that if you wish. I suggest you bake them in the oven at 375 degrees F. for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.
Source: "Dorothy Parsons,"
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NOTES : A great addition to your lunch bag or picnic.
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