Scotch eggs are a delicious fried dish of hard boiled eggs encased in sausage and breading. Served hot or cold, they're perfect for parties, or to enjoy as a snack.
Combine the sausage, Worcestershire, mustard, cornstarch, sage, thyme, kosher salt and pepper in a bowl. Mix until thoroughly combined. Divide mixture into 6 equal portions.
Flatten each portion into a patty and form around each hard boiled egg to cover completely. Refrigerate covered for 30 minutes.
Assembly
Whisk together the beaten egg and milk in a bowl. Place flour and bread crumbs in separate bowls.
Working in batches, roll each cold sausage covered egg in the flour, shake off excess, and then dip in egg and milk mixture to coat. Dredge in bread crumbs, pressing to adhere.
Frying
Pour 2 inches of oil in a 6 quart Dutch oven and heat over medium-high heat until thermometer reads 350°F.
Fry until golden brown and meat is cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Let cool for 10 minutes before serving. I serve these with a garlic dijon dip (See Note 4).
Video
Notes
Place 6 room temperature eggs in a saucepan and covered by an inch of water. Place over high heat, bring to a boil then cover. Remove from heat, and let sit for 6 minutes. Drain water water and run eggs under cold water or let sit in cold water for a few minutes. Peel and discard shells.
Colman's is a traditional English mustard. It is very hot (containing white, brown and black seeds, colored using turmeric). You could substitute 1 teaspoon horseradish mixed with 2 teaspoons dijon mustard for the 1 tablespoon needed here.
I once was without panko breadcrumbs and used crushed Corn Flakes cereal which was a great substitute!
My dip is an easy mix of 1/2 cup plain Greek yogurt, 1 tsp dijon or English mustard, 1/2 tsp garlic powder and salt to taste. A garlic aioli works well too.