Scotch Eggs

By lorik

Ingredients

• 1 pound ground pork
• 3 tablespoons fennel seeds
• ½ bunch fresh sage, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 8 hardcooked eggs, peeled and chilled
• 3 cups fine, dry bread crumbs
• 4 eggs, beaten
• 4 cups vegetable oil
• Horseradish and Mustard and Mayonnaise Sauce

Preparation

Step 1

Mix together pork, fennel seed, sage, salt and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty and place egg inside. Keep rolling egg and meat in palms of your hands until a thin layer of meat coats the egg. Repeat this procedure until all eggs are coated. Chill 20 minutes.

Dredge chilled, coated eggs first in bread crumbs, then egg and bread crumbs again. Chill another 15 minutes

Preheat oven to 375 degrees.

Heat oil in large stockpot to deepfry temperature 350 degrees. Fry eggs, 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on paper towel. Transfer to roasting pan and bake 10 minutes.

Horseradish and Mustard and Mayonnaise

1 cup mayonnaise
½ cup horseradish
½ cup Dijon or stoneground mustard
Pepper to taste

Blend together all ingredients and refrigerate until ready to use.