Scotch Eggs

Laura Carden was our first friend in New Hampshire. Before moving to the area I was in touch with her briefly. I asked about her about living here (she beat us here by about four years), running the Harrisville General Store and about raising her son here in Harrisville. I guess she said all the right things because we moved to New Hampshire shortly after we spoke. And then luckily, we became instant friends. I knew she was a keeper when we had our first big snowstorm and the power went out. She stopped by with thermoses of coffee and hot chocolate on her way to opening the store. She is just one of the most thoughtful people around and everyone in Harrisville knows that to be true from her time in the center of the community. Laura and I did a couple of events together. I learned about Scotch eggs from her and they are a hit with everyone!

Makes two dozen pieces

1 dz. hard-boiled eggs, peeled

1 ½ lbs. country sausage


Dry bread crumbs

2 eggs

2 T. water

Vegetable oil

Divide sausage into 12 equal pieces, 2 oz. each. On a piece of plastic wrap, flatten a piece of sausage into an ample round. Lay an egg on top and then close plastic wrap to surround egg with sausage meat. Make sure egg is fully enclosed. Repeat for all remaining eggs.

Put flour and breadcrumbs on two separate small plates.

Beat eggs in a shallow bowl with 2 T. water.

Remove plastic wrap from the sausage-wrapped eggs. Then roll it in flour, dip in egg, and then roll in breadcrumbs to cover completely.

Repeat for remaining eggs and let stand for about fifteen minutes.

Pour oil to a depth of three inches into a small saucepan and heat until a drop of water dropped into the pot sizzles immediately, 350 degrees F.

Fry sausage-wrapped eggs in batches until golden brown, about five minutes. You want to allow sausage time to cook, so be sure to prevent oil from getting hotter.

Drain. Cut in halves with a sharp knife and serve with sliced pickles.