8 large eggs
2 tbsp distilled white vinegar
1 lb pork sausage
2 tbsp chopped fresh parsley
2 tbsp chopped fresh tarragon
vegetable oil for frying about 3 cups
1 cup all purpose flour
salt and freshly ground pepper
1/4 cup milk
1 cup panko or italian bread crumbs
MUSTARD SAUCE
1/2 cup mayonnaise
3 tbsp stone grouns mustard
juice of 1 lemon
1. Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil,then remove from the heat,cover and set aside 5 minutes.Plunge into the ice water to stop the cooking ;let sit 2 minutes. Gently peel the eggs and set aside.
Combine the sausage,herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined,about 3 minutes.
With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
Season the flour with 1/2 tsp salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the breadcrumbs in a third dish.
Roll the sausage-covered eggs in the seasoned flour, shaking off the excess egg drip off, then roll in the breadcrumbs.
Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10-12 minutes. Mix the mayonnaise,mustard and lemon juice in a small bowl. Serve with the Scotch eggs.
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