Scotch Eggs

We had these on a cruise and they were very good.

Scotch Eggs
Yield: 4 servings

1 lb Ground pork
1/2 bunch Fresh sage, chopped
2 ts Salt
1 ts White pepper
8 Hard-cooked eggs, peeled and chilled
3 c Fine dry bread crumbs
4 Eggs, beaten
4 c Oil

Mix together ground pork, sage, salt, and pepper. Divide into 8 equal portions. Form each portion into a patty. Flatten the patty, place an egg inside, and keep rolling egg and meat in the palms of your hands, until a
thin layer of meat coats the egg.

Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dip chilled, coated eggs first in bread crumbs, then in beaten eggs and again in bread crumbs. Chill 15 minutes. Preheat oven to 375 degrees F. Heat oil in a large saucepan to deep-fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.