Ingredients

For the Scotch Eggs

• 1 pound hot bulk breakfast sausage
• 5-6 eggs
• 1 tablespoon Coleman’s mustard
• 1 teaspoon of chopped fresh parsley
• 1 tablespoon of chopped chives
• 1 teaspoon of ground black pepper
• 1 teaspoon of salt
• 1/3 cup of Panko bread crumbs
• 5 cups of of vegetable oil (for frying)

For the mustard sauce

• 2 tablespoons of Coleman’s mustard
• 2 tablespoons of heavy whipping cream
• 1/4 cup of mayonnaise
• pinch of black pepper

Directions

1. Take 4-5 eggs (depending on how thick you want the sausage around the egg) and cover with cold water in small saucepan. Bring to boil and then cook for 4-5 minutes for jammy egg center. Remove from heat and drain. Cover with ice water to stop cooking.
2. After 10 minutes of cooling, peel the eggs.
3. Whisk an egg in a small bowl. Place the flour in a small bowl. Place the panko in another small bowl.
4. Combine sausage with mustard , parsley ,chives and salt and pepper. Divide into 4 or 5 balls. Take a piece of parchment paper and smash one of the sausage balls until flat.
5. Now wrap an egg with the sausage and peel away the parchment paper. Repeat till all the eggs are coated with sausage.
6. Take each egg and gently dip in flour, then dip in egg, then the Panko bread crumbs, rolling the egg and pressing slightly to make sure crumbs adhere to the egg.
7. Heat oil to 325 degrees Fahrenheit in a deep skillet large enough to hold all of the eggs without crowding. Fry the eggs, turning often for a golden brown exterior. Use an instant thermometer to make sure the sausage layer gets to at least 145 degrees Fahrenheit.
8. Serve warm or at room temperature, with mustard sauce on the side.