This tradional recipe for Scotch Eggs was found in my Grannie's old recipe card holder. It has lots of recipes, but I have to translate them all! Scotch Eggs are one of my favories, so I decided to make them first. Wonderful! They are easy to make and can be eaten hot or cold.

Scotch Eggs 2

Ingredients:
1lb sausage meat 
1 egg
3 oz of dry breadcrumbs
5 hard boiled eggs, with shells removed
Pinch of mace (the outer casing of the nutmeg-this is not an essential)
Some salt, freshly ground pepper
Small quantity of flour
1 tablespoon water

Method:

Remove Shells and Dust the hard boiled eggs lightly in flour. Put aside.

Mix the mace with a pinch of salt and pepper into the sausage meat and divide into five equal portions. Place this mixture on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. 

Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs . 

Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil as the oil may spurt. Cook for about 5/6 minutes until golden brown.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.