Scotch Eggs

Ingredients

• 6 large eggs
• 24 ounces pork sausage meat
• 0.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 tbsp fresh parsley – finely chopped
• 0.5 tsp dried thyme
• 0.5 tsp ground mustard
• 0.25 tsp ground nutmeg
• 0.75 cup all-purpose flour
• 2 large eggs – beaten
• 2 cups plain dry breadcrumbs
• 2 quarts vegetable oil
• English mustard – for serving

Instructions

1. Bring a large pot of water to a rolling boil. Lower in 6 large eggs and cook 8–9 minutes for set but not chalky yolks. Drain and cool under cold running water until just warm, then peel and pat dry.
2. In a bowl, mix the pork sausage meat, kosher salt, black pepper, fresh parsley, dried thyme, ground mustard, and ground nutmeg until evenly seasoned and slightly tacky.
3. Divide the sausage mixture into 6 equal portions. With damp hands, flatten each portion into a 5-inch round on a piece of plastic or parchment.
4. Set up a coating station: place the all-purpose flour in a shallow dish, beat the 2 large eggs in a second dish to make a wash, and pour the plain dry breadcrumbs into a third dish.
5. Encase each peeled egg with a sausage round, sealing seams well and shaping into a smooth oval with no cracks.
6. Working one at a time, pass each sausage-wrapped egg through the first dish, then the second, then the third, pressing to adhere a thorough coating. Arrange on a plate and chill 15 minutes to firm.
7. Heat the vegetable oil in a deep pot to 350°F/175°C; if you plan to finish in the oven, preheat it to 325°F/165°C.
8. Fry in batches, turning occasionally, until deep golden and cooked through, 6–8 minutes; the sausage should read 160°F/71°C at the center. If browning too quickly before reaching temperature, transfer to a rack and finish in the 325°F/165°C oven for 5–7 minutes.
9. Rest 5 minutes. Serve warm or at room temperature, halved, with English mustard.