BAKED SCOTCH EGGS WITH MUSTARD SAUCE

Baked Scotch Eggs With Mustard Sauce image

You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe.

Provided by Late Night Gourmet

Categories Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons fennel seeds
1 tablespoon parsley
2 teaspoons kosher salt
1 1/2 teaspoons pepper, freshly ground
1 lb lean pork
5 large eggs
1/2 cup Italian breadcrumbs
1/2 cup olive oil mayonnaise
1/4 cup Dijon mustard
1 ounce lemon juice

Steps:

Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
If grinding your own pork, trim fat from pork and cut into 1" cubes.
Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
Preheat oven to 400 degrees F.
Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
If grinding your own pork, remove pork from the freezer and grind.
Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
Combine mayonnaise, mustard, and lemon juice to create mustard sauce.