Scotch Eggs Chinese Style

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Title: SCOTCH EGGS CHINESE STYLE
Categories: Chinese, Pork, Eggs
Yield: 8 servings

8 Hard-cooked eggs, unpeeled,
But shells cracked all over
3 tb Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 Raw eggs
1 tb Sesame mustard
2 c Fresh bread crumbs
2 tb Sesame seeds
1 lb Bulk country style sausage
2 ts Chopped fresh ginger root
2 ts Chopped garlic
Vegetable 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 3" oil in
deep fat fryer to 375 degrees.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 them from oil
with slotted spoon.Drain on paper towel.Serve eggs,
cut in 1/4,at room temperature.Pass additional
mustard,if desired. Makes 8 portions.

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