4 eggs, hard-boiled (chilled and peeled)
8 oz turkey or pork bulk sausage
1 egg (raw)
¼ cup whole milk
½ cup all-purpose flour
1 cup Japanese-style Panko breadcrumbs
Vegetable oil for frying
1 tsp salt
½ tsp pepper
2 Tbl fresh herbs (optional) - chose from chives, thyme, chervil, or fresh parsley, minced finely
On a large plate mix flour, salt, and pepper. Set a side.
On a separate plate mix bread crumbs and herbs. Set aside.
In small bowl mix egg (raw) and milk. Whip with a fork until combined. Set aside
Divide the sausage into 4 equally sized balls and flatten each into a thin disc shape with the palm of your hand.
Wrap the flattened sausage around the hard boiled egg and crimp until closed and the egg is completely encased.
Roll the egg/sausage ball into the seasoned flour, then egg wash, and then the Panko bread crumbs pressing slightly to get them to adhere.
Preheat oil in large frying pan to medium-high heat and cook turning often to brown all sides for approximately 5 minutes, until golden brown.
Place the hot sausage/egg balls on a paper towel to absorb extra grease.
Serve your Scotch eggs warm or at room temp with your favorite mustard.
Read the original article by Baby to Boomer