MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Scotch Eggs - Chinese Style
Categories: Pork, Eggs, Herbs
     Yield: 8 Servings

     8 lg Hard-cooked eggs; unpeeled,
          - but shells cracked all
          - over
     3 tb Soy sauce
     2    Whole star anise
     2    Bags Chinese black tea
     2 lg Eggs; raw
     1 tb Sesame mustard
     2 c  Fresh bread crumbs
     2 tb Sesame seeds
     1 lb Country style sausage; bulk
     2 ts Fresh ginger root; chopped
     2 ts Garlic; chopped
          Oil for frying

 One day before serving, place first 4 ingredients and water
 to cover in medium size saucepan. Simmer, uncovered, 25
 minutes; let stand overnight.

 Beat raw eggs and mustard together in shallow bowl. Combine
 bread crumbs and sesame seeds in another shallow bowl. Mix
 sausage, ginger and garlic.

 Peel hard-cooked eggs. Encase each egg completely in thin
 layer sausage, using both hands to mold sausage around egg.
 Dip one sausage encased egg,first in egg mixture. Coat with
 bread crumbs. Set aside on plate. Repeat with remaining
 eggs.

 Refrigerate covered at least 3 hours or overnight. Heat oil
 in deep fat fryer to 375°F. Fry 2 or 3 eggs at a time,
 turning occasionally, until quite well browned, 10 to 15
 minutes.

 You want to make sure the sausage meat is thoroughly cooked.
 Remove from oil with slotted spoon. Drain on paper towel.

 Serve eggs, cut in quarters, at room temperature. Pass
 additional mustard, if desired.

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