Scotch Egg Slices

1. 1

   Divide raw sausage into 6 equal parts.

2. 2

   Pat one part evenly around each peeled egg with wet hands.

3. 3

   Mix bread crumbs, marjoram, salt, nutmeg and pepper.

4. 4

   Dip sausage coated egg into beaten egg, then roll in bread crumb mixture.

5. 5

   Heat oil (1 1/2 inches) in 3-quart saucepan to 360u00b0.

6. 6

   Fry 3 eggs at time, turning occasionally, 4 to 5 minutes.

7. 7

   Drain.

8. 8

   Refrigerate until cold enough to sliced (2 hours).

9. 9

   Cut each egg crosswise into 4 sections.

10. 10

    Serve with Dijon style mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.