Classic Scotch Eggs

Ingredients

• 4 eggs
• 1 pound sausage meat
• 1 cup breadcrumbs
• 1 cup all-purpose flour
• 2 tablespoons mustard
• 4 cups oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley
• 4 cups water

Instructions

1. 1

   Place 4 eggs in a saucepan and cover them with 4 cups of water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 9-10 minutes for hard-boiled eggs.

3. 3

   While the eggs are cooking, prepare the sausage mixture. In a bowl, combine 1 pound of sausage meat, 2 tablespoons of mustard, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of chopped parsley. Mix well.

4. 4

   After the eggs are done, transfer them to an ice bath (a bowl of ice water) for about 5 minutes to cool. Once cooled, gently peel the eggs.

5. 5

   Divide the sausage mixture into 4 equal portions. Flatten each portion into a patty large enough to wrap around an egg.

6. 6

   Wrap each peeled egg in a sausage patty, ensuring that it is completely covered. Make sure there are no gaps.

7. 7

   Set up a breading station: Place 1 cup of all-purpose flour, 1 beaten egg (optional), and 1 cup of breadcrumbs in separate bowls.

8. 8

   Roll each sausage-wrapped egg in the flour, then dip it in the beaten egg (if using), and finally coat it with breadcrumbs.

9. 9

   In a deep pot, heat 4 cups of oil to 350°F (175°C). Use a thermometer to check the temperature.

10. 10

    Carefully lower the breaded eggs into the hot oil, frying them in batches if necessary. Fry for about 6-8 minutes, turning occasionally, until golden brown.

11. 11

    Once cooked, remove the Scotch eggs from the oil and place them on a paper towel-lined plate to drain excess oil.

12. 12

    Allow the Scotch eggs to cool slightly before slicing in half. Serve warm with mustard on the side.