Scotch Eggs

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8 hard-cooked eggs (peeled and at room temperature)

¼ cup all-purpose flour

1 ½ pounds bulk pork sausage

1 cup dry breadcrumbs

½ teaspoon ground sage

¼ teaspoon salt

2 eggs (beaten)

Peanut oil (for deep-frying)

Directions
Coat each hard-cooked egg with flour.
Divide the sausage into 8 equal portions. Make a patty out of each portion of sausage, and use it to coat each egg completely.
Mix together the breadcrumbs, sage, and salt.
Dip the sausage-coated eggs into the beaten eggs, and then roll in the breadcrumb mixture.
Heat the oil to 375°F in a deep fryer or heavy-bottomed pot. Deep-fry the eggs, 4 at a time, for a minimum of 7 minutes. Remove the eggs from the oil, and place on a wire rack over a rimmed baking sheet to drain. Serve hot or cold.

Cooked