Red Meat Allergy Friendly Classic Scotch Eggs
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Learn more →Ingredients
4 servings
- 5 large eggs, divided
- 1 lb bulk pork sausage
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 1 tsp dijon mustard
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp black pepper
- ½ tsp salt
- neutral oil, for frying (such as vegetable oil or canola oil)
For breading
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp salt
For serving
- flaky sea salt, for serving (optional)
- dijon mustard or english mustard, for serving (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently lower 4 of the eggs into the water and cook for exactly 7 minutes for a slightly jammy yolk, or 9 minutes for fully hard-boiled. Transfer immediately to a bowl of ice water and let sit for 10 minutes, then peel carefully and pat dry.
- 2
In a bowl, combine the pork sausage, Dijon mustard, dried sage, dried thyme, black pepper, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat.
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