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1
To begin, crack a Kokanee (beer), pour it into a frosted mug and quaff it while six of the eggs are hard boiling.
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2
When they're done, put them to one side and mix the meat, onion, and spice mixture together.
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3
Take the resulting mixture and coat the eggs with it carefully and evenly.
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4
You might even want to peel the shells off first - although they do add an interesting texture.
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5
When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up.
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6
While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.
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7
A couple of minutes before the hour is up, lightly beat the remaining egg with the teaspoon of water.
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8
Again, you might want to remove the shell.
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9
Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.
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10
Traditionally, Scotch Eggs are deep fried.
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11
You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell?
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12
I suggest you bake them in the oven at 375F (190C) for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork.
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13
I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.
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14
These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce.
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15
Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes.
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16
Enjoy!
