Shortbread cookies

February 16, 2014



1 1/2 cups of beef or pork sausage, casings removed and crumbled

1/2 teaspoon cayenne pepper

1/2 teaspoon Onion powder (optional)

1/2 teaspoon thyme

5 hard-boiled eggs, shells removed

1 cup bread crumbs for coating

1/2 cup flour for coating

1 beaten egg for coating

egetable oil, for deep-frying the eggs




In a large bowl combine the sausage, cayenne and thyme. Divide into 5 portions and shape each portion into a thin round on your palm. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface.Season the bread crumbs with a pinch of salt if it is unseasoned breadcrumbs. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.In a deep fryer or large heavy skillet, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2-3 at a time until golden brown and crisp, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels before serving. Serve on white platter with skewers and ribbons or without.

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