Scotch Eggs


I suppose this is technically an appetizer but they are rather heavy as appetizers go and can serve as a main course.

  • 1 pound bulk sausage meat
  • 3 tablespoons minced fresh herbs (e.g., thyme, chives, tarragon, etc.)
  • 3 tablespoons chopped fresh parsley
  • 1 large egg
  • 1 tablespoon Dijon or English mustard
  • 5 cups Panko breadcrumbs
  • 1 cup all-purpose flour
  • 6 large hard-boiled eggs, peeled
  • Vegetable oil (for deep-frying)

Mix sausage, herbs, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm with additional mustard for dipping.

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