Go Back Email Link
Print

Scotch Eggs - Cowboy Kent Rollins

Ingredients

  • 7 eggs divided
  • 2 1/2 cups Panko bread crumbs
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 lb breakfast sausage
  • ¾ cup of finely chopped green onion
  • 1 tablespoon water
  • 1 cup all-purpose flour
  • Oil for frying

Instructions

  • In a medium saucepan, cover 6 eggs with water and boil for 6 ½ - 7 minutes for a soft boil. Remove the eggs from the water and place in ice water to cool.
  • Meanwhile, in a small bowl combine the bread crumbs, mustard, smoked paprika and salt and pepper. Set aside.
  • In a bowl, combine the sausage and green onion with your hands.
  • Pinch off the sausage into 6 equal parts. Place each sausage piece in between waxed paper and roll or pat out until it’s very thin.
  • Lay an egg in the middle of the sausage and form the sausage around the egg and press firmly. Repeat with the remaining eggs and sausage. You can dip your hands in cold water to help the sausage from sticking to your hands. 
  • In a small bowl, combine the remaining egg and 1 tablespoon of water and whisk well.
  • Lightly coat the egg sausage with flour then brush with the egg wash. Generously coat with the bread crumbs and press in slightly. Repeat with the remaining eggs.
  • Add about 2 inches deep of the fry oil to a pan or Dutch oven and heat to about 350 degrees F. Place the eggs in the oil and fry for about 4 to 5 minutes, rolling occasionally, until a deep golden brown. Cool slightly on a wire rack or paper towel. Serve warm with dipping sauce (we use a mixture of mustard and horseradish, to taste).