Harpin’s Shares a Taste of England on Daybreak

PAYNE CITY, Georgia (41NBC/WMGT) — Paul and Hazel Harpin left England in 1974 to bring their talents to Middle Georgia.

“We’ve adapted our English roots to Macon,” said Paul, co-owner of Harpin’s Restaurant.

The couple helped a friend start up the first European restaurant in Macon and eventually opened up their own little eatery serving sandwiches, homemade soups, and fresh salads.

Loyal customer Monte Marshall stopped in for a cup of lobster bisque and a turkey sandwich. He said, “It’s like you’re in the Olympics when you come in here this week.”

Harpin’s may not be quite like being in London for the 2012 games, but Paul and Hazel have somewhat of a connection to the Olympics this year.

“My grandson was at the Olympic trials for swimming and he did very well,” said Paul.

The Harpin’s 19-year-old grandson Alex Vance finished as the 66th fastest breast stroke swimmer.

Since they couldn’t be in London for the games, they decided to share a little bit of England’s food and culture, introducing friends to Scotch eggs.

“To make four Scotch eggs, we have pound of sausage meat, freshly ground and then I mix this with a little flour just to give it a little body,” according to Paul.

The sausage meat is separated into four patties, then swaddled around each hard boiled egg. The balls of meat are then rolled in bread crumbs and deep fried in canola oil.

Susan Moore tried a Scotch egg for the first time at Harpin’s and said, “I love eggs, and I love sausage, you put it together and it is just great.”

Harpin’s Restaurant is located at 3378 Brookdale Avenue in Payne City.

Harpin’s Scotch Eggs
Ingredients:
4 hard boiled eggs
1 lb freshly ground sausage meat
Bread crumbs
Canola oil
1 teaspoon all purpose flour mixed in with sausage meat

Directions:
Separate sausage into 4 equal parts
Place peeled hard-boiled egg into 1 sausage patty
Roll ball of meat in bread crumbs
Deep fry until golden brown
Drain, let cool and cut into halves or quarters