Scotch Eggs with Mustard Sauce

Recipe View Prepare the Mustard Sauce: In a small saucepan, whisk together 1 egg, mayonnaise, mustard, and sugar over low heat. (2 minutes)

Recipe View Gently stir until the mixture just begins to simmer, then remove from heat. Allow to cool completely, then refrigerate for at least 10 minutes to chill. (20 minutes)

Recipe View Cook the Eggs: Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10-12 minutes for a firm yolk. (15 minutes)

Recipe View Immediately transfer the eggs to an ice bath to cool completely. Once cooled, peel carefully. (10 minutes)

Recipe View Prepare the Sausage Mixture: In a bowl, combine the ground pork sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper. Mix thoroughly with your hands until well combined. (5 minutes)

Recipe View Assemble the Scotch Eggs: Divide the sausage mixture into 6 equal portions. With wet hands, flatten a portion of sausage into a patty and carefully wrap it around a peeled hard-boiled egg, ensuring it's completely sealed. Repeat with the remaining eggs and sausage. (20 minutes)

Recipe View Bread the Eggs: Dip each sausage-covered egg into the beaten egg, then roll in bread crumbs, ensuring an even coating. (10 minutes)

Recipe View Deep Fry the Eggs: Heat the oil in a deep fryer to 375°F (190°C). (10 minutes)

Recipe View Carefully lower the breaded eggs, 2-3 at a time, into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through. (10 minutes)

Recipe View Remove the eggs with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.

Recipe View Serve warm with the chilled mustard sauce for dipping.