Scotch Eggs Chinese Style

Course : Eggs
Serves: 8
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8 large hard-cooked eggs -- unpeeled but shells cracked all over
2 cups fresh bread crumbs
2 tablespoons sesame seeds
3 tablespoons soy sauce
1 pound bulk country style sausage
2 whole star anise
2 teaspoons chopped fresh ginger root
2 packages chinese black tea
2 teaspoons garlic chopped
2 large eggs
2 cups vegetable oil for frying
1 tablespoons sesame mustard

Preparation / Directions:

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.

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