Scotch Eggs

Ingredients

• 7 eggs, divided
• 1 pound sausage, removed from casing if necessary
• 1/4 cup all-purpose flour
• 1/2 cup breadcrumbs
• Vegetable oil for frying

Directions

1. Set 6 eggs in a saucepan and add enough cold water to cover them. Bring the water to a simmer, put the lid on, and take the pan off the heat for 5 minutes, then cool the eggs under cold running water. When they are comfortable to handle, peel them and put them aside.
2. Divide the sausage into 6 equal portions. Flatten each portion into a round, then mold the sausage around one peeled egg until it is fully enclosed.
3. Beat the remaining egg in a small bowl. Coat each sausage-covered egg in flour, dip it in the beaten egg, then roll it in breadcrumbs. Do the same with the rest.
4. Heat the oven to 375 degrees F. Add 1 inch of vegetable oil to a saucepan and set it over medium high heat. Bring the oil to 350 degrees F, then fry the eggs in small batches, turning as needed, until they are browned all over. As each batch finishes, transfer the browned eggs to the heated oven.
5. When all the eggs are cooked, serve them right away with cucumber pickles.