8 large eggs, hardboiled
1 lb. pork sausage meat
1 tablespoon chopped mixed herbs (1 sprig each of parsley, thyme, and marjoram)
Salt and pepper to taste
Seasoned all purpose cake flour
1 egg, beaten
Dried white bread crumbs for frying
Deep fat for frying
Method: Mix the sausage meat with the herbs and seasoning. Have the eggs ready, peeled and dried. Divide sausage meat into equal portions. Pat them out into patties on a dampened board. Place an egg on each one and fold sausage meet up around the egg to close it completely. Brush with beaten egg and coat well with the crumbs. Fry scotch eggs in deep fat until they are russet brown. Cool them before cutting in half to serve. Serves 6