(I posted this to the Eat, Link & Be Merry Food Blog too, but scotch eggs are good enough to post about twice! *grin*) In Raleigh, NC, there’s a restaurant in the historic district called Greenshield’s Brewery & Pub. We used to go there occasionally after work, get a pint of their homemade amber and order up a few Scotch Eggs, with their deliciously hot, horse-radishy mustard sauce. (Thanks to my friend “B” for looking at me with complete astonishment the first time I admitted to my ignorance of Scotch Eggs, and for insisting I try one.) In honor of these fine memories, here’s a recipe for Scotch Eggs I found online:

Ingredients: 2 raw eggs, 1 tablespoon Dijon-style mustard, 2 cups fresh bread crumbs, 8 hard-cooked eggs (peeled), 1 pound bulk country-style sausage, and vegetable oil for frying.

Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg. Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining eggs. Refrigerate covered at least 3 hours or overnight. Then, heat 3 inches of oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the eggs, cut into quarters, at room temperature. Pass additional mustard if desired.

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