Scotch eggs were first invented back in 1738 by the London department store Fortnum & Mason. Nowadays this delicacy can be found all over the world mainly in the British style pubs. They are mostly available at Renaissance Festivals in the US.
They are perfect picnic snack and very easy to make. Of course since they are full of protein they can be a great start to the day or a light dinner if served with salad.
6 pork sausages
1/2 tablespoon parsley, finely chopped
1/2 tablespoon sage, finely chopped
4 tablespoons plain flour
½ cup breadcrumbs
Make sure the eggs are at room temperature before you start to cook. Boil 6 eggs for 8 minutes. Rinse with cold water and leave them to completely cool (10 minutes in cold water) and then peel them.
Remove the skins from the sausages and put the mixture in a large bowl. Mix in the finely chopped parsley and sage and season to taste. Make 6 balls from the mixture and flatten them on 6 pieces of plastic wrap so it’s easier to wrap the eggs.
Roll the eggs into the flour and place them over the sausage mixture. Carefully, using the plastic wrap, wrap each egg with the mixture. Make sure there are no gaps.
In a bowl beat the egg, in another bowl add the breadcrumbs and in the third bowl add the flour. Roll each sausage egg first in the flour, then in the beaten egg and finally in the breadcrumbs. Again roll the eggs in the beaten egg and breadcrumbs. Let them chill a bit until you start to cook.
Fill a deep pan with oil, about 1/3 of the pan. Heat to 350 degrees (medium to medium-high) and cook the eggs for about 5 minutes, turning, or until crisp and golden in color.
Serve with your favorite sauce or salad.