From Chapter 29 of The House of Roses|
SCOOTIN' SCOTCH EGGS
The nice thing about this recipe is that it doesn't take lots of ingredients and can be made in larger quantities if you need to feed a pack of people. First step is to hard boil and peel your eggs. If you're not an ace at this, take a look at the recipe for deviled eggs on the Sunday Supper page of the web site for some hints to make it easier.
Once the eggs are cooled, lightly roll them in flour. Pound out your sausage into patties about ¼ inch thick and then hand shape each patty around the floured eggs. Roll the sausage wrapped eggs in an egg wash (a bowl with the egg and milk mixed together) and then roll the eggs in bread crumbs to lightly coat.
The next part is the frying part. I've described it in some detail in the recipe for Southern Fried Fish on the Fishin' Feast page on the web site. Basically though, you want to melt your shortening in a pan large enough for the oil to cover the eggs and then heat to 350 degrees. Gently put your eggs in the pan and fry until the sausage turns golden brown. Take your eggs out and let drain and cool on a rack, then refrigerate. When you serve them either cut them into halves or quarters depending on how big the eggs are.
Most people eat these chilled, but try them hot also. It's almost like two different dishes. Served warm they make a great appetizer before dinner and, believe it or not since they're English, they go really well with an Italian meal.
SUPER SIMPLE DIPPIN' SAUCE
These days Josie always volunteers to make the sauce. She's a smart girl, but as we all know, cooking just isn't her specialty. Not because she can't, more like because she just really doesn't want to. Guess that's what makes our relationship work out so good. She calls it team work. I call it smart.