Scotch Eggs

• 2 raw eggs
• 1 tablespoon Dijon-style mustard
• 2 cups fresh bread crumbs
• 8 hard-cooked eggs, peeled
• 1 pound bulk country-style sausage
• Vegetable oil for frying

Beat the raw eggs and mustard together in a shallow bowl.  Place the bread crumbs in a second shallow bowl.  Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg.  Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs.  Set aside on a plate and repeat with the remaining eggs.  Refrigerate, covered, at least 3 hours or overnight.

Heat 3 inches oil in a deep-fat fryer to 375 degrees F.  Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes.  Make sure the sausage meat is thoroughly cooked.  Remove the eggs from the oil and drain on paper towels.  Serve the eggs, cut into quarters, at room temperature with additional mustard, if desired.

Serves 8

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