Classic Scotch Eggs

Hard boiled eggs wrapped with a seasoned sausage meat.
A meal that goes over really great at a party or
with a salad for a light lunch or dinner.

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.

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.
Lower the eggs carefully into the hot oil.
Fry for 5 minutes, or until deep golden brown.