Chinese-Style Scotch Eggs

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Instant SnacksChinese-Style Scotch Eggs


8 large hard-cooked eggs, shells on
3 tablespoons soy sauce
3 whole star anise
2 black tea bags
2 large eggs
1 tablespoon sesame-flavored prepared mustard
2 cups dried bread crumbs
2 tablespoons sesame seeds
1 pound bulk country-style sausage
2 teaspoons chopped fresh ginger
2 cloves garlic, mined
canola oil


1.Gently crack the hard-cooked eggs all over but leave the shells on them. Put them in a saucepan with the soy sauce, anise, tea bags and enough water to cover and bring to a simmer over medium-low heat. Simmer for about 25 minutes and set aside at room temperature for at least 24 hours.
2. In a shallow bowl, combine the eggs and mustard and mix well.
3. In another bowl, combine the bread crumbs and sesame seeds and mix.
4. In another bowl, combine the sausage, ginger and garlic and mix well.
5. Peel the eggs. Pinch off pieces of the sausage and mold the meat around the eggs to encase them completely. Dip in the eggmustard mixture and then in the bread crumbs. Cover and chill for at least 4 hours.
6. In a deep skillet or deep-fat fryer, pour the oil to a depth of 2 or 3 inches and heat over high heat until hot. Fry the eggs, 2 or 3 at a time, turning occasionally, for 10 to 15 minutes until browned on both sides. Drain on paper towels and cut into quarters for serving, with additional sesame mustard, if desired.


Makes: About 8 servings

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