Subj : 7/27 Nat'l Scotch Day - 3
To   : All
From : Dave Drum
Date : Thu Jul 27 2023 04:58:11

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scotch Eggs - Chinese Style
 Categories: Pork, Eggs, Herbs
      Yield: 8 Servings
 
      8 lg Hard-cooked eggs; unpeeled,
           - but shells cracked all
           - over
      3 tb Soy sauce
      2    Whole star anise
      2    Bags Chinese black tea
      2 lg Eggs; raw
      1 tb Sesame mustard
      2 c  Fresh bread crumbs
      2 tb Sesame seeds
      1 lb Country style sausage; bulk
      2 ts Chopped fresh ginger root
      2 ts Chopped garlic
           Oil for frying
 
  One day before serving, place first 4 ingredients and water
  to cover in medium size saucepan. Simmer, uncovered, 25
  minutes; let stand overnight.
  
  Beat raw eggs and mustard together in shallow bowl. Combine
  bread crumbs and sesame seeds in another shallow bowl. Mix
  sausage, ginger and garlic.
  
  Peel hard-cooked eggs. Encase each egg completely in thin
  layer sausage, using both hands to mold sausage around egg.
  Dip one sausage encased egg,first in egg mixture. Coat with
  bread crumbs. Set aside on plate. Repeat with remaining
  eggs.
  
  Refrigerate covered at least 3 hours or overnight. Heat oil
  in deep fat fryer to 375ºF. Fry 2 or 3 eggs at a time,
  turning occasionally, until quite well browned, 10 to 15
  minutes.
  
  You want to make sure the sausage meat is thoroughly cooked.
  Remove from oil with slotted spoon. Drain on paper towel.
  
  Serve eggs, cut in quarters ,at room temperature. Pass
  additional mustard, if desired.
  
  Makes 8 portions.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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