Scotch Eggs

Yield: 48 eggs

Here is one of Chef Graham Dodd's personal recipe.

Ingredients

• 48 eggs
• About 6 pounds sausage meat
• Chopped thyme leaves
• 9.5 oz Dijon or french's mustard
• 2 tsp cayenne
• 1 bunch chives, sliced thin
• Salt and black pepper, to taste
• Seasoned flour as needed
• 12 more eggs
• 11 oz milk
• About 1 ½ pounds panko, processed until fine

Preparation

• Place eggs in large pot and cover with water. Add salt to taste and a splash of sherry vinegar.
• Bring to a boil and simmer for 2 minutes exactly.
• Remove eggs and place them under cold running water for 10-15 minutes.
• Put sausage in food processor with 6 oz water and pulse 6 times.
• Turn into a bowl and add thyme, mustard, cayenne, chives and season with salt and pepper. Mix until combined. Divide into 48 balls- about 2 oz a piece. Place between 2 pieces of plastic wrap and flatten into a circle.
• Peel eggs.
• Place egg in middle of sausage circle and wrap meat around egg-press the edges to seal.
• Chill 20 minutes.
• Mix 12 eggs with milk.
• Dredge sausage wrapped eggs in seasoned flour.
• Dip into milk and egg mixture.
• Roll in breadcrumbs making sure it is completely coated.
• Fry the eggs at 375 degrees for 2 minutes.
• Finish in 375 degree oven for 8-10 minutes.