---------- Recipe via Meal-Master (tm) v8.02
  
       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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