Scotch Eggs
Posted: 04/6/2012

INGREDIENTS:

five pounds of ground pork sausage with 2 oz. (1/4 cup) nutmeg
2 oz. fennel seed
2 oz. coarse black pepper
2 oz. fresh garlic and 1 oz. salt

INSTRUCTIONS:

Season five pounds of ground pork sausage with 2 oz. (1/4 cup) nutmeg, 2 oz. fennel seed, 2 oz. coarse black pepper, 2 oz. fresh garlic and 1 oz. salt

Place duck eggs in cold water and bring to a boil.  Boil for 5 to 7 minutes for a soft-boiled egg (duck eggs take longer than chicken eggs because of the larger yolk)

Run the eggs under cold water for a while and peel

Dredge eggs lightly in flour to help the sausage stick a little better 

Flatten the sausage by hand 

Lay egg in palm of hand, roll sausage around it and then pinch it off at the ends

Roll egg around in hands to make sure sausage is stuck and there is no air gap between egg and sausage

Place egg in panko bread crumbs and roll around

Fry egg in 350-degree oil for 5 to 7 minutes

Let egg rest before cutting into it

Serve with grain mustard.