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The traditional picnic snacks! These can be eaten hot or cold. Fortnum and Mason claims to have invented these cold snacks, ideal for travelers, in 1738 and included them in their famous hampers. There are at least two variations to the Scotch egg. The Manchester egg, a pickled egg is used with a mixture of minced pork and black pudding. The Worcester Egg, an egg that has been pickled in Worcestershire Sauce is used with a mixture of sausage meat and white pudding.
Ingredients
1 lb. Sausage meat
1 tbsp mixed herbs (thyme, basil, oregano, etc.)
1 onion finely chopped
1 egg beaten
6 oz breadcrumbs
Flour for coating
4 hardboiled eggs shelled (or soft boiled if serving hot)
Oil for frying
Directions
Mix the sausage, herbs, and onion. Divide into four equal portions and fold firmly around the eggs.
Roll them in flour then dip in beaten egg.
Coat in breadcrumbs making sure the eggs are evenly covered.
Chill at least 1 hour before frying. Heat the oil and fry the eggs for about 10 minutes until crisp and golden.
Drain on paper towels.
When cool, cut in half and serve with a green salad.