Scotch Eggs

By Peggio

Ingredients

• 6 hard cooked eggs
• (The Haven makes their own sausage mixture. This part may be skipped if you want to substitute your choice of ground sausage.)
• (-- 9 oz. Ground Pork)
• (-- 1 clove Garlic)
• (-- 4 or 5 Sage Leaves)
• (-- 2 teaspoons Salt)
• (-- 1 teaspoon Sugar)
• (-- 2 teaspoons Malt Vinegar)
• (-- 1/2 teaspoon Ground Black Pepper)
• (-- Pinch Crushed Red Pepper)
• 1 cup Flour
• 3 Eggs
• 2 cups Bread Crumbs
• 3 TBS each Dijon and Ground mustards, mixed together.

Details

Adapted from www1.whdh.com

Preparation

Step 1

Directions:

--Preheat oven to 350 degrees

For eggs:

-- Place eggs in saucepot , and cover with water.
-- Bring to a boil, and immediately remove pot from heat.
-- Leave eggs in water for 6 minutes, then remove.
-- Let cool, then peel, and set aside.

For Cumberland Sausage:

-- Finely chop garlic and sage.
-- Mix together well with pork, salt, sugar, vinegar, and peppers.
-- Separate into 6 equal portions.
-- Take each portion of sausage, flatten well, and wrap around each egg, working mixture until egg is completely wrapped.

For Breading Procedure:

-- Beat eggs, place eggs, flour, and bread crumbs each in separate bowls.
-- Roll each egg in flour, followed by eggs, followed by bread crumbs, until eggs are completely coated.
-- Bake in oven for about 12 - 15 minutes, until medium brown, and crispy.
-- Slice in halves, serve with mustard mixture.

The Haven
2 Perkins St
Jamaica Plain, MA 02130
[phone]