Scotch Eggs with Mustard Sauce

Name: Scotch Eggs with Mustard Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams bulk pork sausage; 8 larges eggs; 237 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 2 Tbsps chopped fresh tarragon; 1 Juice of lemon; 6 servings Kosher salt and freshly ground pepper; 118 milliliters low-fat mayonnaise; 59 milliliters milk; 237 milliliters panko breadcrumbs; 3 Tbsps stone-ground mustard; 946 milliliters Grapeseed or vegetable oil, for frying (about; 2 Tbsps distilled white vinegar

Scotch Eggs with Mustard Sauce might be just the beverage you are searching for. One serving contains 619 calories, 24g of protein, and 46g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up juice of lemon, panko breadcrumbs, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Place 6 eggs in a medium saucepan and cover with cold water.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.

Ingredients you will need

Water

Vinegar

Egg

Equipment you will use

Slotted Spoon

Bowl

Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment.

Ingredients you will need

Sausage

Herbs

Egg

Equipment you will use

Stand Mixer

Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.

Ingredients you will need

Sausage

Egg

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish.

Ingredients you will need

Salt And Pepper