Scotch Eggs

Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 eggs
  • seasoned flour
  • ½ lb (225 g) sausage meat</

Method

Hard-boil the eggs, drain and allow to cool. Remove the shells; roll the eggs in seasoned flour and pat off any surplus flour. Flavour the sausage meat with a little powdered sage and divide into equal portions. Pat out each portion on a well-floured working surface to an oblong about 3 by 5 inches (