Scotch Egg

Angela Schmidt from ChefU.com cooks a Scotch Egg

FOX6 News at Noon

Friday, Feb. 10, 2012

Scotch Eggs

6 medium hard boiled eggs, peeled & chopped

2-3 tablespoons mayonnaise

1 lb freshly ground pork sausage

4 large eggs, lightly beaten with a splash of water

3 C panko bread crumbs

Canola oil for frying

Salt & fresh ground pepper

Prepare a sheet tray with parchment paper. Place oil is large saucepan or

dutch oven with a candy thermometer.

Combine chopped egg and mayonnaise to make a thick egg salad. Season with

salt and pepper. Place flour and egg wash in separate bowls for coating.

Take 1 1/2 - 2 tablespoons of sausage and flatten into a 2 1/2 inch disk.

Place 1 teaspoon of egg salad in the center of sausage, molding it around

the egg salad. Dip stuffed sausage ball in egg wash, allowing excess to

drip off and roll in breadcrumbs. Repeat with remaining eggs. Chill eggs

for 30 minutes before frying.

Once the oil is 360 degrees, fry eggs in batches approximately 4 minutes

for each batch. turning often until golden brown. Drain on a sheet tray

lined with paper towels.

Tarragon Mustard Sauce

1 C dijon

1/4 C mayonnaise

1 tablespoons dried or 2 tablespoon fresh tarragon

1/4 teaspoon cayenne

juice from 1 lemon

salt & freshly ground pepper to taste

Combine all the ingredients in small bowl, whisk thoroughly.