This indulgent Scotch egg recipe is leveled up with Pale Ale. Boil eggs, wrap ’em in sausage, and bread it all before a final swim in oil.
1-2 tablespoon(s) Sierra Nevada Pale Ale
1/2 pound breakfast sausage, casings removed
2 tablespoons chopped parsley, chives, thyme
1/2 cup flour
2 tablespoons milk
1 cup panko bread crumbs
1.5 liters grapeseed or canola oil, for deep frying
Freshly ground black pepper
Bring a pot of salted water to boil. Separately, fill a large bowl with water and ice cubes. Carefully lower 2 eggs into the boiling water, cook 6 minutes. (Cook 4.5 minutes if eggs are room temperature.) Remove eggs with a slotted spoon and place them in the ice water.
In a large bowl, mix sausage, herbs and Pale Ale. Mix well to incorporate. Cover and chill in the freezer to firm up.
Carefully peel the eggs (under running water makes it easier). Whisk together milk, one remaining egg, and pour the mixture into a shallow dish. Place flour and breadcrumbs on two separate plates.
Lay out a 12-inch square piece of plastic wrap. Spoon half of the sausage mixture onto plastic wrap. Press down with your fingers to shape the sausage into a disc. Carefully place the egg in the middle and gently mold the sausage around the egg. Twist the plastic wrap closed. Repeat with the other egg, then place them both in the freezer for 10 minutes.
Heat oil in a Dutch oven or heavy-bottomed pot to 350° F. Remove the eggs from the freezer, and unwrap and seal any openings in the sausage. For each egg, roll it in flour, then the egg-milk mixture, and lastly the breadcrumbs. *Repeat this breading process one more time for each egg.*
With a slotted spoon, carefully lower the eggs into the oil. Fry 7-8 minutes, turning occasionally until golden brown, reaching an internal temperature of 160° F.
Place Scotch eggs on paper towels and cool slightly. Cut them in half, season with salt and pepper, and serve them with mustard.