Scotch Eggs
INGREDIENTS
  • Servings: 5
  • 10 hard boiled eggs
  • Flour for dusting
  • 2 pounds ground pork sausage or homemade sausage
  • 1 1/2 cup Breadcrumbs or Panko
  • 2 tsp. Mace
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. Black Pepper
  • 2 Eggs, beaten
  • Oil for deep frying - preferably Peanut oil as the smoke point is higher, and it does not turn Trans-Fat 'Toxic' at 275 like Canola oil.
DIRECTIONS
  1. Preheat the Deep-Fryer to 350 degrees
  2. Remove the shells from the chilled hard-boiled eggs, dry them with a paper towel if necessary and dust with flour. Set aside.
  3. Roll out the sausage on a flat surface.
  4. In a shallow bowl, mix the breadcrumbs with the mace, salt and pepper.
  5. Take each hard-boiled egg wrap it in the sausage meat until it is completely covered.(The meat should be about 1/2 inch thick around each egg.)
  6. Dip each Sausage wrapped egg in the beaten eggs then roll it in the breadcrumb mixture.
  7. When all the eggs have been prepared this way, deep fry the eggs, one or 2 at a time, until golden brown.
RECIPE BACKSTORY
These are a great treat for May Day/Beltaine or Easter/Ostara since we all have a million easter eggs lying around... but I would not eat them more often than that, they are pretty high on the Fat/Cholesterol list. You could use ground Turkey, Chicken, Lamb, or Goat instead of Pork - but we ARE deep frying folks! In the picture, I have covered them with a Sauce Moutarde, which is simply a Hollandaise with Dijon whisked in at the end.