How to make scotch eggs

NZ Woman's Weekly 8/2/2012

Wendyl Nissen

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Scotch eggs are one of those foods that have never gone out of favour.

4	Free-range eggs, Hard-boiled and peeled
2 tbsp	Fresh parsley, finely chopped
2 tbsp	Fresh chives, finely chopped
1 tbsp	Fresh rosemary, finely chopped
500 g	Sausage meat
1 cup	Breadcrumbs
1	Egg, beaten
1 to fry	Olive oil, or lard

While the eggs are boiling, mix the herbs with salt and pepper. Be careful about salt if you have bought sausage meat from the supermarket as it will probably be ready salted.
Divide the mixture into four.
Peel the eggs, then flatten one piece of the meat mixture on a board.
Pop an egg in the middle and roll the meat around it to form an even coating, then roll into a ball. If the meat gets a bit too sticky to handle, use a little seasoned flour.
Dip in the beaten egg, then coat well with breadcrumbs. Set aside while you make the remaining three eggs.
Heat the lard or oil in a frying pan on a medium heat and fry the Scotch eggs, turning constantly so they are brown all over.
Next, lower the heat and cook for 20 to 30 minutes, turning often, to ensure the sausage meat is cooked through.
When cooked, drain on kitchen towels and leave to cool.
Cut them in half or quarters and serve with salad.