Chopper's Scotch Eggs
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| Great cold weather food for the not so health coscious. |
Time
prep 1:00
total 1:45
Ingredients
| 2 lbs. | ground pork butt | | 1 tbsp. | kosher salt | | 2 tbsp. | fresh sage, minced | | 2 tsp. | fresh thyme, minced | | 1 | bulb fresh garlic, peeled and minced | | 1 tsp. | ground black pepper | | 6 | hard cooked lg. eggs, peeled | | Flour, beaten egg, and panko (or regular bread crumbs) for breading |
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Instructions
Mix together sausage ingredients thoroughly, and chill for about 30 mins.
fill a deep pot or wok about half-way with oil (canola, or peanut are best), and heat to ~350 degrees
Divide sausage into 5 ounce portions and mold each portion evenly around an egg. This will make an orb roughly the size of a tennis ball.
Bread each one using the flour, beaten egg, and panko.
Place tow or three at a time into the hot oil and fry until they turn a deep caramel brown. If you are unsure about the doneness you can check the internal temperature with a probe thermometer. When it reads 160 F, you’re there!
Author's Comments
Serving suggestion: Hot mustard, and/or HP sauce, as well as fresh chips.
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