Recipe...Thursday! Perfect Picnic Fare - Scotch eggs!

As you can imagine, we're just a TAD bit busy on the farm here lately! New batches of chicks have been hatching out, and we've added TURKEYS and GEESE to our flocks!
So, without further delay, our RECIPE THIS WEEK!

Perfect portable take-alongs for picnics, tailgate parties and potlucks - another way to use your hard-boiled eggs! As an alternative, you can bake these instead of frying them to cut down on the fat, but the frying makes them easier to tote along if you're on the go. Try them also sliced cold over salads - delish!

SCOTCH EGGS

Ingredients:

1 pound pork sausage meat
2 teaspoons Worcestershire sauce
4 hard-cooked eggs, peeled
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, beaten
2/3 cup dry bread crumbs
1 quart oil for deep frying

Directions:

In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs*, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

*TO HARD BOIL EGGS:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

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SCOTCH EGGS TOO! (less ingredients)

Ingredients:

6 eggs
1 pound pork sausage, formed into 6 patties
3 eggs, beaten
2 cups seasoned bread crumbs
1 quart vegetable oil for frying

Directions:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
In a large deep skillet heat about 1 inch of vegetable oil until hot.
Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

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"As sure as eggs is eggs" - Scottish expression, meaning "absolutely certain"

"Curses are like young chickens, they always come home to roost."
~from "The Curse of Kehama - 1810" by Robert Southey