Recipe - Scotch Eggs Chinese Style

8 Hardcooked eggs, unpeeled,
But shells cracked all over
3 tablespoon Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 Raw eggs
1 tablespoon Sesame mustard
2 cup Fresh bread crumbs
2 tablespoon Sesame seeds
1 pound Bulk country style sausage
2 teaspoon Chopped fresh ginger root
2 teaspoon 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
hardcooked 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini