Scotch Eggs in Sauce Moutarde

I usually only make these for Beltaine or Ostara for 3 reasons.

1. They are fitting of the season. (for there are always hard boiled eggs lying around from Easter)

2. They are deep fried. (Deep Fried food makes me sick to my stomach)

3. They are so decadently delicious that I cannot stop eating them. (Regardless of reason #2)

How could anyone NOT be enthralled by a hard boiled egg, wrapped in sausage, breaded, and then deep fried? What could possibly be better? OK, maybe a little Sauce Moutarde, which is just a fancy way of saying sauce Hollandaise with Dijon Mustard whisked in at the end... But OH, so delicious.....

Scotch Eggs au Sauce Moutarde

6 hard boiled eggs
Flour for dusting
1 lb ground pork sausage or homemade sausage (I used Hot Italian Sausage this time)
3/4 cup Breadcrumbs
1/4 cup Panko
1 tsp. Mace
1/4 tsp. Kosher salt
1/2 tsp. Black Pepper
1 Egg, beaten
Oil for deep frying - preferably Peanut oil as the smoke point is higher.

Preheat Deep Fryer to 350 degrees
Remove the shells from the hard-boiled eggs, dry them with a paper towel if necessary and dust with flour and set aside.

Divide sausage into 6 equal portions.

Take each hard-boiled egg and wrap it in the sausage meat until it is completely covered.

Once the egg is completely covered, mix the breadcrumbs, Panko, Mace, Salt and Pepper in a shallow bowl.

Begin dipping the sausage/eggs in the beaten egg then roll in the breadcrumb mixture.

When all the eggs have been prepared this way, deep fry the eggs, one at a time, until golden brown.
Drain on paper towel lined plate in a 150 - 200 degree oven while frying the remaining eggs.

Hollandaise with Moutarde Variation

OK, I tried to take picture but the constant whisking made it pretty much impossible... Sorry....

1/4 cup Egg Yolks - approximately 3 Large Egg yolks.
1 TB Water
3/4 Cup Unsalted Butter
1/2 Tsp Kosher Salt
1/4 Tsp Sugar
1/2 TB freshly squeezed Lemon Juice
Pinch of Cayenne Pepper

Utilizing a glass bowl, whisk yolks, sugar, salt, cayenne, water and lemon juice together until the yolk begin to pale & thicken slightly.
Place the bowl over barely simmering water and continue whisking until the mixture becomes smooth, creamy and thick enough to leave a clear line in the bottom of the bowl when the whisk is drawn through.
Remove the bowl from the water bath and begin adding butter, 1 TB at a time, whisking until melted and emulsified before adding the next piece.
It is important that the butter be cold, and added in small quantities to allow the yolks time to exercise their emulsifying powers without giving the butter a chance to pool into the bottom and “break” the sauce.
If your sauce begins to cool to the point that the butter is having difficulty incorporating you can return the bowl briefly to the simmering water to warm the sauce again.
If sauce Moutarde is desired whisk in 1 1/2 TB Dijon Mustard.

Slice eggs and place on a plate, then drizzle with Sauce Moutarde and serve...

Mangia!!
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