SCOTCH EGGS

I have used this recipe from the STMICHAEL ALL COLOUR COOKERY BOOK by Jeni Wright for many years.Anyone who loves eggs in any fashion and has a passion for sausage stuffing will definately love these little gems! They not only make great appetizers, served hot with a sadad is a wonder light lunch! SCOTCH EGGS 1 LB PORK SAUSAGE(GROUND) 1 ONION –PEELED AND DICED 1 TSP DRIED HERB MIX (I USE ITALIAN HERB MIX) 4 HARD BOILED EGGS – SHELLED FLOUR(APPX 1 CUP IN A LARGE SHALLOW BOWL) 1 EGG- BEATEN IN A DIFFERENT SHALLOW BOWL FINE BREAD CRUMBS MIX PORK AND ONION AND HERBS TOGETHER THEN PACK AROUND EGGS ROLL THE EGG N FLOUR ROLL AGAIN IN EGG ROLL AGAIN IN BREAD CRUMBS REFRIGERATE FOR AT LEAST AND HOUR DEEP FRY UNTIL GOLDEN BROWN CHILL…. I SLICE IN QUARTERS AND SERVE AS AN APPETIZER WITH hp OR a-1 SAUCE FOR DIPPING CAN ALSO BE SERVED HOT AND CUT IN HALF WITH A NICE SALAD FOR A LIGHT AND DELICIOUS LUNCH