Scotch Egg (^SAB)

ingredients:

10-12 quail eggs

500g-600g good quality pork sausage meat

1/4 cup flour1 regular-sized egg, beaten with a tablespoon of water for egg wash

3/4 cup plain breadcrumbs

2 cups vegetable oil for deep-frying

to taste salt

Favorite prepared mustard for serving

Directions

:Place quail eggs in a pot and gently cover with water by one inch. Place pot over medium heat and bring to a boil. Once boiling, turn off the heat and the cover the pot for 2-3 minutes. When time is up, remove the eggs from the hot water. Once cool enough to handle, peel off the shells and set aside.Preheat oven to 350 degrees F. Set out three shallow bowls. Place the flour in one, egg wash in another and breadcrumbs in the last. Take your ground sausage and separate into 10-12 pieces flattened with your hand to form a circle.Next, take an egg and place it in the center of one of the flattened sausage patties. Wrap the raw sausage up around the egg completely enclosing the egg in the sausage (it will resemble a sausage meatball).Next, roll sausage-covered egg in the flour (shaking off any excess) and then roll it in the egg wash. Last, coat completely with the breadcrumbs. Continue this process with the additional eggs.Heat vegetable oil to between 350-360 degrees F. Carefully fry prepared eggs (2 to 4 at a time depending on size of pot) for about 4-6 minutes or until nicely browned and crispy all around.Remove eggs from the hot oil with a slotted spoon and place on paper towels or bags to drain. Once all eggs are fried, put them in a baking dish with low sides and place in the oven about 3-5 minutes to ensure sausage is cooked through. Sprinkle with kosher salt and serve warm or cool with your favorite mustard.

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