Scotch Eggs

We all fell in love with Scotch Eggs while in England this summer, my cousin Debs Culpan made us some using her distinguished chicken's eggs......... and then again at Marie Claire's wedding, scotch eggs were served made by the Dorset Lake Shipyard chef......... we just couldn't stop eating them! I remember them as a child, as being heavy and the eggs overcooked........... ...... but we tasted something entirely different...... the egg yolk was soft but not runny, and the sausage coating had a crunch. So I'm trying to recreate that taste. When I first made them they looked a bit like hand grenades, but sliced in half, more appetizing and we ate the lot!

Ingredients

8 oz Gianelli Sweet Sausage
4 eggs (plus one more egg beaten)
1/2 cup flour
1/2 cup Panka breadcrumbs
1 egg beaten
Olive Oil

Directions

Place 4 eggs in a saucepan and cover with water, bring to the boil and then simmer for 9 minutes. Drain the water and place eggs in a bowl of cold water. Peel the eggs and place on a paper towel.
Divide the Gianelli sausage meat into 4 pieces, flatten into rounds. (Deborah says it help to put the sausage meat between two pieces of cling film and roll out flat with a rolling pin) Dip the egg in flour, then wrap the flattened sausage meat round the egg, sealing all spaces, then dip it in the beaten egg mixture and then the Panka breadcrumbs.
Heat 1 inch of olive oil in a small pan, make sure the oil is 350 to 375 degrees F. Deep fry the scotch eggs until dark golden brown.
Drain on paper towels
 Slice in half and eat.
Or can be stored once cooled in fridge.