SCOTCH EGGS
6 servings
If you can imagine it, early versions of this dish were served with gravy. We recommend boiling large eggs for only 7 minutes to avoid overcooking the yolks when the eggs are fried.
Please read about Deep-Frying. Have ready:
- 1 pound bulk sausage or ½ recipe Country Sausage
- 6 Hard-Boiled Eggs, cooked until the yolks are not quite set (7 to 8 minutes for large eggs)
Cool and peel as directed. Thoroughly mix the sausage in a bowl with:
- 1 large egg, beaten
Place on a plate:
- ¼ cup flour
Beat in a shallow bowl:
- 1 large egg
Spread on another plate:
- 1½ cups fresh or dry bread crumbs
Wet your hands with cold water to prevent the sausage from sticking to your hands. Shape the sausage into 6 patties. Mold each patty around a hard-boiled egg. Roll each egg in the flour to coat and shake off the excess, dip in the beaten egg, and then roll in the bread crumbs to coat.
Pour into a deep heavy pot:
- 3 inches vegetable oil
Heat to 325°F over medium-high, then reduce the heat to maintain that temperature. Fry the eggs in two batches until the outside is golden brown and the sausage is cooked through, about 6 minutes. Let stand for 5 minutes, then cut into halves or quarters and serve hot or at room temperature with:
- Whole-grain mustard