Scotch egg with mustard aioli - KMSP-TV

Scotch egg with mustard aioli

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Scotch egg with mustard aioli
Chef Josh Brown of Gather by D'Amico

12 ea quail or chicken eggs hard boiled and peeled

2 lbs pork sausage

¼ cup chopped parsley

2 Tbls chopped sage

2 Tbls chopped thyme

1 cup flour

6 eggs whipped (egg wash)

2 cups bread crumbs

1. Mix the herbs with the sausage

2. Place 2 ounces of sausage (flatten it out into a patty) in your hand and place the egg in the middle and fold the sausage around the egg so the egg is completely incased in the sausage

3. Coat the sausage covered egg in the flour

4. Roll the egg in the egg wash

5. Roll the egg in the bread crumbs

6. Fry in oil at 350 degrees for 6-8 minutes or until golden brown and the sausage reaches 165 degrees

7. Serve this with the mustard sauce

 

Mustard aioli

1 cup mayo

1 cup stone ground mustard

3 ea garlic cloves minced

2T lemon juice

¼ cup chopped parsley

Place all the ingredients in a bowl and mix them together

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