Scotch eggs have been around a long time. This wiki article goes into the history. I've had them warm and at room temp, they are a fine finger food when enjoying your favorite adult beverage or just as a snack.
They start with a good hard boiled eggs. You may know this but stay with me. Older eggs make the best hard boiled eggs, something about the change in PH makes them easier to peel. Cook them only enough to set the yolks and avoid the green tinge that sometimes coats the yolk.
6 hard boiled eggs
1or 2 eggs lightly beaten for coating
salt for the water
12 oz loose sausage - I'm using the Yankee Sage Sausage I made the other day.
Bread Crumbs - make your own or boxed is OK too, I'm using Panko bread crumbs because I like the texture
Place eggs in a pan of cold water.
Add a generous pinch of salt.
Bring to a boil.
Once water boils, remove from heat and cover.
Let stand 13 minutes.
Cool eggs rapidly in cold water (or ice bath)
Start oil to fry
When eggs are cooled, peel and dredge in flour, tapping off the excess.
Wrap in a layer of the raw loose sausage.
Dip in raw egg to coat.
Roll in bread crumbs.
Fry eggs in 350F oil for 10 minutes.
The Gastronomic Gardener
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