Scotch Eggs With A French Flair: A Unique Take

Ingredients

For the Scotch Eggs

Eggs, four large

Pork sausage, 1 pound

Bread crumbs, plain, 3/4 cup

Dijon mustard, 1 tablespoon

Garlic powder, half teaspoon

Onion powder, half teaspoon

Salt and pepper, to taste

Oil, for frying

For the Coating

Flour, chicken fajitas oven half of cup

Eggs, 2 large

Bread crumbs, seasoned, 1 cup

For the French Dressing

Ingredients:

For the vinaigrette:

– half cup white wine vinegar

– half of cup olive oil

– 1 teaspoon Dijon mustard

– 1 teaspoon minced garlic

– 1/4 cup chopped green onions

– 1/4 cup chopped fresh parsley

– Salt and black pepper to taste

Instructions

For the Scotch Eggs

1. In a big bowl, mix the sausage, ground pork, bread crumbs, onion, parsley, and thyme. Season with salt and pepper to style.

2. Form the mixture into 12 balls and flatten each into a disc.

3. In a shallow bowl, whisk collectively the flour, salt, and pepper.

4. In a separate shallow bowl, whisk together the eggs and milk.

5. Dip every sausage disc into the flour combination, then the egg combination, and eventually the bread crumbs.

6. Place the coated discs on a wire rack and allow them to relaxation for 10 minutes.

7. Heat the oil in a large saucepan over medium warmth.

8. Carefully drop the coated discs into the new oil and fry till golden brown, about three minutes per side.

9. Remove the Scotch eggs from the oil and drain them on paper towels.

10. Serve the Scotch eggs heat with your favourite dipping sauce.

To Make the French Dressing

In a small bowl, whisk collectively the following elements:
2 tablespoons pink wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil