A Visit From The Easter Pig - Scotch Eggs in Sauce Moutarde

I find it sad that the Easter Bunny gets so much press this time of year, yet nary a word to the children of America about the Jolly Easter Pig.   Maybe it's because the Easter Pig doesn't bestow copious amounts of tooth rotting candy upon the younger generation as the Easter Bunny does (oh yes, dentists laugh maniacally at this time of year)  The Easter Pig doesn't hide eggs all over the house in every nook and cranny (to be found 4 months later) either.  When the Easter Pig leaves his bundle of eggs, they are all safely tucked into the refrigerator.  Granted, he leaves annoying hoof prints on your sofa, but I feel this is a small price to pay for the Scotch Egg deliciousness that he has stowed in my ice box.

Yes, you read that right.  The Easter Pig doesn't leave colored eggs like the Bunny.  Oh No.  In magnanimous fashion, he deposits copious amounts of Scotch Eggs into the refrigerator.   ;)

mmmmm  Scotch Eggs, that delightful combination of a hard boiled egg wrapped in luscious sausage all breaded and then deep fried to a golden crunch.   Who needs chocolate eggs and jelly beans?  Not me!

So, Thank you Easter Pig!!!!

Image Courtesy of arjenfun.com

In all seriousness, the "Scotch Egg" is really nothing more than English "Pub Food".  But hey, Pub goers need to eat too.  Personally, I like them served with Sauce Moutarde that has been spiked with a little horseradish as well.  Yes, Easter morning fodder at it's best.  After all, one can only east so much egg salad.

I blogged about Scotch Eggs before (back in February of 2009) but I figured that since it's the season, I would bring them back again....  

Scotch Eggs

12 Hard Boiled Eggs (medium eggs work best, but large are fine too)
Flour
A zip bag
2 lbs of Pork Sausage
Beaten Egg (for dredging)
2 cups Bread Crumbs (I mix Panko and regular Bread crumbs)
2 tsp Nutmeg
1/2 tsp Kosher Salt
1 tsp Black Pepper
Peanut Oil
Sauce Moutarde (with HorseRadish)

I originally posted this as a recipe for 6 eggs, the only real difference is this a double batch.

Mix Bread crumbs with Nutmeg, Salt and Black Pepper.

Place 2 TB flour in a zipper bag, then coat your peeled and dried eggs with a light dusting of flour.

Divide you sausage into 12 pieces (about 3.25 oz) then wrap each egg completely in sausage.

Dip in beaten egg.

Roll in breadcrumb mixture.

When all the eggs have been wrapped and breaded, begin heating the oil in the deep fryer to about 350 degrees.
Drop 1 egg at a time into the hot oil and cook until golden brown.

Place on a layer of paper towels to drain and keep warm in a 175 degree oven while continuing to fry the remaining eggs.

Drop the temperature in the oven to 150 degrees (or just turn it off and leave the door closed) while you make.......

Sauce Moutarde

(with horseradish)

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

Combine Yolks, Water, Kosher Salt, Sugar, Lemon Juice, and Cayenne in a bowl; whisking well.
Place this over gently simmering water and whisk until it becomes thick enough to coat the back of a spoon.

Remove the bowl from the water and begin whisking in the butter in 1 TB chunks.

If the sauce cools to the point where the butter no longer melts into the sauce, place the bowl back over the simmering water to heat it back up.
When all the butter has been incorporated, whisk in the Dijon and Horseradish.

Pour into a pitcher that can be immersed in hot water to keep the sauce warm.

Slice Scotch Eggs and serve with the Sauce Moutarde on the side.

Mangia!!
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