Scotch Eggs

1. Mix together the sausage meat and Worcestershire sauce.

2. Combine the flour, salt, pepper and thyme and mix with the sausage mixture. Divide the mixture into six equal parts.

3. Mold the sausage meat around each egg.

4. Dip the eggs in the beaten egg then into the bread crumbs. Chill for 1/2 hour.

5. Heat the oil until moderately hot and deep dry the eggs until golden brown. Remove with a slotted spoon and drain on absorbent paper.