Scotch Eggs
Hard boiled egg wrapped in sausage meat breaded and deep fried.
Course Main Course
Cuisine American
Sausage wrap
- 1 lb pork sausage
- 2 tsp Worchestershire sauce
- 1 TBS King Arthur All-Purpose flour
- ¼ tsp Kosher Salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes
Assembly
- 4 hard boiled eggs, peeled
- ¼ cup All-purpose flour
- 1 egg well beaten
- ⅔ cup Panko Crumbs
- Canola oil
Sausage Wrap
Mix well the pork, Worchestershire, salt, pepper, red pepper flakes and flour using clean hands.
Divide this mixture into 4 equal parts.
Assembly and Cooking
Place the flour, beaten egg and Panko into three seperate dishes.
Form the sausage around each of the 4 eggs. This takes patience so take your time.
Roll the sausage egg balls into the flour then into the beaten egg and finally into the Panko. Set on a wire rack.
Heat the oil to 350-375 degrees F and follow the recommendations on deep frying on this website.
Lower the egg/sausage balls into the hot oil.
Fry until deep golden brown, frying for approximately 5 minutes.
Place on a wire rack, let drain and cool for a few minutes, then plate and serve.
Keyword Eggs, Scotch Eggs, wrapped foods