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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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