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Scotch Eggs

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“These are amazing! They are definately from the south, but are so mouth watering and delicious. We make them for an appetizer for Thanksgiving since the guys are always trying to stick their hands in the food we are making for dinner. These keep them away until the eggs disapear. These may also be served with yellow mustard or dijon mustard.”
READY IN:
25mins
SERVES:
12
YIELD:
12 half eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll hard-boiled eggs in beaten egg, then "wrap" eggs in enough sausage to completely cover eggs.
  2. Roll sausage-covered eggs in beaten egg and roll in crushed corn flakes to cover completely.
  3. Fry in oil, a few at a time, until golden brown. Remove, and drain on paper towels.
  4. Cut each egg in half lengthwise and serve.

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