#42 Scotch Eggs

The first time I had these devine eggs, I was with N at a Gastropub called "The Gage" in Chicago near the Millenium Park. It is simply a pub that also specializes in gastronomic creations.  I love taking up 

restaurant suggestions from friends and going to an enjoyable place. In addition to getting recommendations from others, I also like to take a chance on something new and exciting because there is so much out there to learn about food and culture.
Scotch eggs are hard-boiled eggs with a sausage coating. Each egg has a greasy and tantalizingly juicy crust, with a crisp outside and soft inside. A deep fried treat and a rich source of protein, it tastes
wonderful if eaten with spicy mustard.  I told myself that I will try making this in my kitchen and see if I can serve it with maybe a simple 'pudina' or tomato chutney. Scotch eggs are said to have originated
in London although they are very similar to the Moghlai Nargisi Koftas with a beef coating instead of  sausage. You could create a rich and creamy gravy immersing the eggs in it, and serve up a Nargisi version instead. However, I will leave that option to you. Originally, Scotch eggs were considered picnic food or dished up in English "pubs". All in all, they are just too perfect as a generous appetizer or a hearty snack. The only time-consuming part of preparing this fun snack is the encrusting of the sausage around the hard boiled egg.   I must say that this is an awesome recipe, easy to make and especially good for a very large group. The best part is that it does not take a gourmet cook to make this, but the presentation looks like that of a professional.

Ingredients:
Oil for deep frying or pan frying-2 cups
Eggs-6
Hot Pork Sausage-1 lb or 2 cylindrical packages.
Dried bread crumbs or Panko- 4 cups
All-purpose flour-1 cup
Eggs-4 beaten up

Method:
1. Place the eggs in a saucepan and cover with water. Bring to boil and cook for 10 mins. Coner remove from heat and let eggs sit in the hot water for 10 mins.
2. Remove from hot water, cool and peel shells.
3. Take the sausage in the cylindrical packages and seperate each cylinder into four parts.
4. Flatten each part and make a patty to surround each egg. Lightly flour the patty and then dip in beaten eggs.
Roll this in bread crumbs to cover evenly.
5. Either deep fry or pan fry until golden brown. You could bake them but this hardens the crust.
6. Cut each egg into half lengthwise and serve over a bed of lettuce or sliced tomatoes. Side of mustard or chutney.