Scottish Eggs (The egg inside is hard-boiled.)INGREDIENTS:
- 1 pound bulk turkey sausage meat
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 large egg
- 1 tablespoon Dijon mustard
- 3 cups Italian breadcrumbs
- 1 cup all purpose flour
- 6 large hard-boiled eggs, peeled
- Vegetable oil (for deep-frying)
PREPARATION: Mix sausage and herbs in medium bowl to blend. Whisk 1 large egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)
Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm. Serves 4-6.
Nutritional information amount per serving: 794.9 calories, 66 grams fat, 391.4 milligrams cholesterol, 1146.7 milligrams sodium, 14.3 grams carbohydrates, 33.5 grams protein.