Seven Rivers Hogmanay Scotch Eggs

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 12 jumbo eggs
• 1 lb lamb sausage (sage is excellent, hot is great! mix them together and see what you come up with! all depends on how)
• 1 lb ham (thinly sliced- get this from the deli not the pre-packaged stuff! smoked ham or a bavarian style is )
• herbed breadcrumbs (regular or italian- i've used both, use what you like. figure on 1 can or package)
• 1 cup flour (i use all-purpose- it helps keep the sausage on the egg)

Recipe

• 1 prepare your hard-boiled eggs as you usually do, making sure you remove any and all tiny bits of shell. then set them aside so you can grab them as you go.
• 2 take the flour and put into 1 bowl- you are going to roll your egg in this, as well as the 2nd bowl for the breadcrumbs. (note that i said "you know what you have"- i have these stainless steel surgical scrub basins- they work great and are easy to clean and don't break of knocked on the floor!).
• 3 take some sausage and roll it around, working it in your hand- this will help it "wrap" around the egg better. set it aside. (you might need a 2nd pound of sausage- so be ready!) wearing rubber gloves is a nice idea.
• 4 take 1 of the eggs, and roll it into the flour.
• 5 wrap some of the thin-sliced ham around the egg- and then roll into the flour again.
• 6 take the sausage you just worked, and roll it around the entire ham & egg;.
• 7 you'll need to make sure that the sausage covers the entire "egg" and has no gaps. if you do have a few gaps, don't worry this comes with practice!
• 8 then take the sausage wrapped ball of goodness and roll it into the breadcrumbs.
• 9 now that it is coated, place it into the fryer set at 400°f (i use a slotted spoon for this).
• 10 once it is "golden brown and delicious", it's time to take it out and pace it on the cake rack to drain. (i use a baking pan lined with 2 paper towels and put the rack on that- the eggs drain and cool & easy clean-up!).
• 11 serve as is, or cut into halves with a "spicy-brown mustard". now according to my brit mates, try to find branston pickle- you may your imported foodst market might carry this, or order it online. this is a brown relish- made by crosse & blackwell- and is very addictive! it has all sorts of goodies in it and is great with these! these can be served warm, or cold and you will find you may well have to make more!
• 12 place these gobs of goodness into "zip-lock" bags, and use within 3 days or so. they are great as a "breakfast" on the run as a true 1-hand meal!