These Scotch Eggs are delicious!
Scotch Eggs are often referred to as “Breakfast in One Bite”. They can be great for an appetizer, snack, or even a light meal. While many people enjoy these around Easter, I know others, especially my Scottish friends, who have these at most family gatherings, including Thanksgiving and Christmas.
Here is a glimpse of the ingredients I used to make these:
- 12 ounces ground pork sausage
- 4 hard-boiled eggs
- 1 cup flour
- 2 cups Panko bread crumbs
- 2 eggs, beaten
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon salt
- Vegetable oil for frying
- Mix the sausage, garlic powder and pepper and set aside.
- Split the sausage into 4 equals size balls.
- Form each ball of sausage into a thin patty, approximately 4 inches around.
- Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.
- After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko.
- Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.
- When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time.
- Cook for 4-5 minutes or until a deep golden brown all the way around.
- Remove from oil with a slotted spoon and place on paper towels.
- Serve with dijon or spicy mustard (or mustard sauce recipe below)
- Panko burns quick, so do not make your oil too hot!
- Many people eat these with soft or medium boiled eggs.
- These go pretty quick, so I fried two at a time and prepped the other two while they cooked.
- Mustard Sauce
- tablespoons spicy brown mustard
- tablespoon mayonnaise
- tablespoon sour cream
- -4 drops hot sauce
- tablespoons milk
- salt and pepper to taste
- ** Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and wisk until smooth. Taste and adjust salt and pepper to your liking. If you like a thinner sauce, add more milk and adjust seasoning again.
Here is a college of the process pictures, so you can get a general idea of how they are put together:
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