Scotch Eggs
Ingredients
- 5 large eggs
- 1/2 cup flour
- salt and pepper
- 10-12 ounces sausage
- 1/2 cup bread crumbs
- 1/2 cup vegetable oil for frying
Instructions
- Place eggs directly from icebox into boiling water, lower to simmer and cook 7-9 minutes depending on how hard you like your yolk. Peel and set aside.
- Roll each egg in flour seasoned with salt and pepper. Pull off 1/4 of the sausage meat (or an amount about equal to the size of your eggs if you are using smaller eggs) and flatten into a disk. Place an egg in the middle and fold/mold the sausage meat around the egg to completely enclose without cracks. Place in the icebox for an hour or so to firm up.
- When ready to cook, set up breading stations with seasoned flour in one plate, beaten remaining egg in another, and breadcrumbs in a third. Preheat oven to 400 degrees and heat oil until shimmering and a bread crumb dropped in sizzles.
- Remove eggs from icebox and move directly into hot oil. Fry for about 3 minutes, turning frequently, until browned all over. Place on a baking sheet and bake in the oven for another 10 minutes or so until nicely browned.
- Serve with good mustard and pickles.