Scotch Eggs

Scotch Eggs (Dinosaur Eggs) with Fresh Herbs and Chipotle

Have I mentioned that I am a fan of Chipotle, Eggs, Sausage – What part of a pig are you not a fan of?  In my opinion though the additional of Chipotle Peppers to Scotch Eggs will have you coming back and back and back.  I find it very sad that we don’t see more food like this in the America’s, such a great accurtrament to a great IPA, Stout, Porter.  Pretty much any mead you can sink your teeth into.


1 pound bulk sausage meat
3 tablespoons minced fresh chives
3 tablespoons chopped fresh parsley
3 tablespoons chopped basil
1/4 cup Parmesan cheese

1 TBS Chipotle Pepper
1 tablespoon Dijon mustard
5 cups fresh breadcrumbs made from crustless French bread
1 cup all purpose flour
6 large hard-boiled eggs, peeled

Peanut oil (for deep-frying)

Mix sausage, chives, basil, and parsley in medium bowl to blend.

Add mustard to bowl to blend. Place breadcrumbs in large bowl. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy medium stockpot to reach depth of 3 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs.

Serve warm with Ranch or Blue Cheese dressing.

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