What’s a Scotch Egg, you ask?

It’s a hardboiled egg.
Wrapped in breakfast sausage.
Coated with breadcrumbs.
And panfried.

Oh yeah.

Ever since the first time my husband and I tried Scotch Eggs at a restaurant across the street from the GenCon Gaming Convention in Indianapolis, he’s been wanting me to make them.

So here’s how you make these little bundles of cholesterol. You know you want to know.

INGREDIENTS:

• 6 Hard-boiled eggs, peeled
• 1 tube breakfast sausage, thawed but cold
• 1 egg, beaten, for dredging
• Breadcrumbs, in a shallow bowl for coating
• Hot oil

Take your peeled egg and a handful of sausage. Wrap the sausage around the egg until it’s coated. Eliminate all holes. Dredge your sausage-coated egg in the egg wash, then roll through the breadcrumbs. Fry in 1″ of hot oil until the sausage is cooked; this doesn’t take as long in the hot oil as you might think. Using tongs, remove the eggs from oil and place on a hefty layer of paper towels for draining.

Seriously, they’re as delicious as they are horrific. We figure once a year is about enough to eat these beauties, but boy are they fun!