Scotch Eggs

[Finn]

Okay, I know they aren't Scottish or have Scotch. These eggs are a brewpub favorite of mine. I've tried making them (eldest kid loves 'em) and it hasn't worked out.
For those who do not know this appetizer, these are hard-boiled eggs covered in breakfast sausage and fried. They are very good with Ranch dressing as a dip.
I seem to be using the wrong sausage (from a tube). How does one keep the sausage from "shrinking" as it cooks, leaving bare egg patches? How should they be fried to fully cook an elliptical item? Any recommendations?
Its a small thing, but I'm having to improvise in a city without micropubs.
Thanks!

[Finn]

I just looked up a recipe on epicurious.com. Seems like alot of work, but I'm game for it tomorrow!

[thescot]

I think you have to pack the sausage on pretty thick. I've made them a few times--best stuff on earth, especially if you use hot sausage--and I've never had the problem you mention. The only problem I've encountered is getting the stuff to stick at first; the eggs have to be really dry.

A small bit of bbeaten egg and a slight dash of bread crumbs might bind everything together better. I've never donw that, but I'm pretty sure it will work.

[Galb]

How does one keep the sausage from "shrinking" as it cooks, leaving bare egg patches?

Use more sausage! More sausage = yay!

How should they be fried to fully cook an elliptical item? Any recommendations?

I'm guessing drop it in a deep fryer. Do you have one of those mini ones?

[Finn]

I'm going to improvise with a regular frying pan and vegetable oil. Bread crumbs, flour & beaten egg are all on the recipe.
The eldest wants to be a chef, so we have her help with cooking. Last time I made her coat the egg with sausage. She'll enjoy this.
She gets out of 5th grade today and homeschooling begins tomorrow! LOL!

[Ayin McFye]

I have no clue, but they sound great. I've never actually had them before. I've seen them on a menu or two, but I've never ordered them. I think I will next time.

[Keith A]

My grandmother use to make them, but the best one's that Iv ever had were in Bath. They were about the size of a baseball. My wife and I would pick one up each in the morning, and we were set till lunch.

[tomcherv]

They have these at our Renaissance Faire where I worked for a few years. Since the booth was right next to the popover booth, they were part of my morning breakfast (and often an afternoon snack).

[bjproc]

heres a picture of some, a recipe & how to cook them

http://images.google.co.uk/imgres?im...%3D2%26hl%3Den

[Pleater]

If you roll out the sausage meat and make a strip the length of an egg, then you can make a cylinder of sausage around each egg, take small patties of the meat and cover the top and bottom, tucking the edges of the patty down inside the cylinder, then press the edges together so you have a barrel shape, coat with egg and breadcrumbs. You can then roll the barrels around in a frying pan or stand them up in a pan and deep fry them, keeping them in good order.

Drain them well - aim for a slightly crispy outside layer.