Recipe of the Month
Scotch Eggs
  •  4 each large eggs, whole -- hard boil 15 minutes
  • 1 pound breakfast sausage, Jimmy Dean or other favorite or homemade
  • 1 tablespoon fresh sage -- chopped
  • 1 teaspoon fresh thyme -- chopped
  • 1 each egg -- raw
  • 1/4 cup flour
  • 1/2 cup bread crumbs
  • 16 ounces vegetable oil
  • 4 onces Dijon Mustard
  • 4 ounces mayonnaise

Mix chopped fresh herbs into your sausge meat using a hobart mixer with a paddle or your hands until evenly incorporated.  Do not over mix.

Peel the 4 hard boiled eggs.

Dip eggs into flour coating.

Make a patty with 1/4 of the sausage meat, place egg in center of patty and wrap meat around the floured egg.  Make into a smooth ball with egg in center.

Make an egg wash with the raw egg and a little water mixing the yolk well and evenly.  Dip egg into the egg wash and then into the bowl of bread crumbs.

In a frying pan with vegetable oil about 1 inch deep (or a deep fryer or Fry Daddy), place the egg and fry until all sides are golden brown turning the egg often.

Fry until sausage is fully cooked (no pink).  Finish in oven if necessary.

Cut egg in half and place on a platter.

Serve with sauce of the dijon mustard and mayonnaise blended together (Dijonnaise).  Garnish with fresh sage leaves or capers.  Serve warm or at room temperature.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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