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Nova Scotia Scotch Eggs
Makes six servings

6 eggs, hard boiled
1/2 cup flour
1 lb Lunenburg or other fresh sausage (see recipe below)
1 egg, beaten
1 tablespoon water
1 to 1 1/2 cups fine breadcrumbs

Roll eggs in the flour, and, using floured hands, press sausage
meat around each egg to cover. Beat egg and water lightly together.
Dip each egg into the egg/water mixture, and then roll in the
breadcrumbs. Fry in deep fat at 350 degrees, allowing time to
thoroughly cook the sausage meat and brown the exterior. Drain on
paper and serve hot or cold.

Fresh Lunenburg Sausage for Scotch Eggs
Makes 3 1/2 pounds

2 1/2 pounds ground pork
1 pound ground beef
1 tablespoon pepper
1 1/2 tablespoons coriander
1 1/2 teaspoons salt
1 1/2 teaspoons allspice
3/4 teaspoon summer savory
1/2 cup warm water

Thoroughly combine ground pork and beef. Separately, combine spices
well. Season meat to taste by adding half of the spices to meat
mixture, mixing well, then sauteing a small amount of the meat
mixture until thoroughly cooked, and tasting. Continue in this
manner, until you achieve the spiciness you desire. This sausage
can be used for the Scotch Eggs, formed into patties, or stuffed
into casings, as desired. Patties or links will take about 15 to
20 minutes to cook in a skillet over medium heat.


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