Scotch Eggs

(pictured with Roasted Garlic Mashed Potato Cakes, Fried Tomatoes and Belgian Bread Toast)

Makes 6 eggs
1 pound of your favourite sausauge, uncooked
6 eggs
1 egg + 2 tbsp water for egg wash
¾ cup fine bread or cracker crumbs
Canola oil for frying

Boil 6 large eggs for 10-12 minutes. Immerse the hard boiled eggs in cold water and let stand for 10 minutes and remove the shells. Dry your eggs with paper towels and then drdge them in four, an egg wash and back in the flour again.
Divide sausage in 6 parts and use each portion to cover one egg. I find that dredging the ball of saugsage meat in flour first helps keep it from sticking to your hands. Shapr the sausage meat into a flat oval and place the egg in the center. Bring the edges together and pinch well to seal and cover the entire egg. Roll the sausage covered egg in flour, an egg wash and then in bread crumbs or cracker crumbs. These can then be fried in canola oil over medium low flame turning well, until golden brown all over. Alternatively they can be baked in a 350 degree F oven for about half an hour.