Scotch Eggs
340g (12oz) Pork Sausage Meat
4 Boiled Eggs, shelled
1 Egg
55g (2oz) Dried Breadcrumbs
Pinch Mace
Salt and Pepper
Oil, for deep frying
Mix together the sausage meat and mace in a large bowl, season to taste.
Divide into four portions, flatten between hands, place an egg at the centre of each portion.
Wrap the egg evenly in sausage meat.
Beat the egg.
Dip each covered egg into the beaten egg, then into the breadcrumbs, press the breadcrumbs on firmly.
Heat the oil to 190°C: 375°F.
Fry the covered eggs until golden brown.
Drain well.
Serve hot or cold.
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