Thirsty Lion Scotch Eggs

Source: Draft Magazine

makes 24

3 dozen eggs
1 tablespoon Dijon mustard
2 cups flour
18 ounces Italian sausage, casings removed
3/4 pound Japanese bread crumbs (panko)
grainy mustard, for serving
Fill a large pot halfway with water and bring to a boil over medium-high heat. Carefully place 24 of the eggs into the boiling water; cook 9 minutes. Immediately remove eggs to a bowl of ice water. When completely cooled, peel the eggs.

Crack the remaining 12 eggs into a bowl and whisk together with the mustard to make an egg wash. Place the flour, breadcrumbs and sausage into separate bowls, and line up the five bowls from left to right, as follows: boiled eggs, flour, sausage, egg wash and breadcrumbs.

Roll one boiled egg in flour. In your hand, form a sausage patty about 1/4-inch thick and large enough to cover the egg, making sure to keep the thickness uniform. Place the floured egg in the center of the patty, and wrap the egg snugly in sausage, pinching the sausage to seal it and removing any excess meat.

Dip the sausage-covered egg in the egg wash, then into the breadcrumbs to coat. (Prep the eggs up to 2 days ahead; store coated eggs in a single layer in the refrigerator with extra breadcrumbs between them to keep the eggs dry and coated. Microwave refrigerated eggs 30 seconds before frying.)

Heat the oil in a deep-fryer to 375 degrees F. Working in batches, fry the coated eggs until golden brown, about 5 to 6 minutes each. Remove eggs to a paper towel.

Slice each egg lengthwise and serve with the grainy mustard.

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