Ingredients Jump to Instructions ↓

  1. 2 raw eggs

  2. 1 tablespoon Dijon-style mustard

  3. 2 cups fresh bread crumbs

  4. 8 hard-cooked eggs, peeled

  5. 1 pound bulk country-style sausage

  6. Vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage , using both hands to mold the sausage around the egg.

  2. Dip one sausage -encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs . Refrigerate covered at least 3 hours or overnight.

  3. Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired.

  4. Yield: 8 portions Source: The Silver Palate by Julee Rosso & Sheila Lukins (Workman Publishing)

  5. Reprinted with permission.


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