Scotch Egg Slices

Directions

1. 1
   Divide raw sausage into 6 equal parts.
2. 2
   Pat one part evenly around each peeled egg with wet hands.
3. 3
   Mix bread crumbs, marjoram, salt, nutmeg and pepper.
4. 4
   Dip sausage coated egg into beaten egg, then roll in bread crumb mixture.
5. 5
   Heat oil (1 1/2 inches) in 3-quart saucepan to 360°.
6. 6
   Fry 3 eggs at time, turning occasionally, 4 to 5 minutes.
7. 7
   Drain.
8. 8
   Refrigerate until cold enough to sliced (2 hours).
9. 9
   Cut each egg crosswise into 4 sections.
10. 10
    Serve with Dijon style mustard.