Ingredients
- For the mustard sauce:
- 1 ½ cups Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Small pinch freshly ground black pepper
- For the Scotch eggs:
- 4 large eggs
- 12 ounces pork sausage meat
- ½ teaspoon dried parsley
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 egg, whisked
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 quart canola oil
Recipe Description
Scotch eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce, this is quintessential British fare. Who said British food is bland?
The Scotch egg is not a Scottish recipe at all; it was actually born and bred in England. I have read that they were invented by the upmarket store Fortnum & Mason and a story how they were derived from the Indian dish Nargisi Kofta, but there is really no origin set in stone. This popular British pub dish is usually served warm with a dipping sauce that can range from sweet to savory; today we went savory with a mustard sauce. Scotch eggs are also popular picnic food because they travel well and can be eaten at room temperature or even cold. A lot of Scotch eggs in pubs and restaurants are served with a runny yolk (what is better than a warm runny yolk?) I love a runny yolk, but for this recipe, I went with hard-boiled.
