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Nova Scotia Scotch Eggs

  • 6 eggs, hard boiled
  • 1/2 cup flour
  • 1 pound Lunenburg or other fresh sausage (see recipe below)
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 to 1 1/2 cups fine breadcrumbs

Makes six servings. Roll eggs in the flour, and, using floured hands, press sausage meat around each egg to cover. Beat egg and water lightly together. Dip each egg into the egg/water mixture, and then roll in the breadcrumbs. Fry in deep fat at 350 degrees, allowing time to thoroughly cook the sausage meat and brown the exterior. Drain on paper and serve hot or cold. Fresh Lunenburg Sausage for Scotch Eggs Makes 3 1/2 pounds 2 1/2 pounds ground pork 1 pound ground beef 1 tablespoon pepper 1 1/2 tablespoons coriander 1 1/2 teaspoons salt 1 1/2 teaspoons allspice 3/4 teaspoon summer savory 1/2 cup warm water Thoroughly combine ground pork and beef. Separately, combine spices well. Season meat to taste by adding half of the spices to meat mixture, mixing well, then sauteing a small amount of the meat mixture until thoroughly cooked, and tasting. Continue in this manner, until you achieve the spiciness you desire. This sausage can be used for the Scotch Eggs, formed into patties, or stuffed into casings, as desired. Patties or links will take about 15 to 20 minutes to cook in a skillet over medium heat.

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