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Scotch Eggs

12 oz (325 g) beef sausage meat
1 pinch grated nutmeg
2 Tbs mixed herbs
1/2 tsp fresh sage, chopped
salt
freshly ground black pepper
4 eggs, hard-boiled
1 egg, beaten
matzo meal for coating
Oil for deep-frying

Mix the sausage meat with the nutmeg, herbs, sage, salt and pepper,
then divide in 4 equal portions. With damp hands, form the sausage
meat around the hard-boiled eggs in an even layer. Dip in beaten
egg, then roll in matzo meal (or flour). Chill for 15 min so it
firms up. Deep fry, two at a time, in 325F (160C) oil, 5-6 minutes
until golden brown all over. Drain on absorbent paper. Slice in
half width-wise and serve hot with grilled mushrooms and tomatoes.
Serves 4.

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