Scotch eggs

Charlie was telling a friend just now that I used to make these a lot when he was in elementary school and he'd eat one on his way to school.  School was only 4 blocks away.

I originally made 6 at a time, then 8, now I made 12  eggs this time.  They always run out too quickly. 4 are already gone and they just came out of the oven ( I ate 2 of them)

There are several versions of where Scotch Eggs originated but the most likely one, in my opinion, is that they were first sold in 1830's in an English costal town at and eatery called William Scott and Sons.  They were called Scotties but later the name  became Scotch Eggs. Originally they coated with a rich creamy fish paste before being sprinkled with bread crumbs. Sausage replaced the fish paste merely for packaging reasons.  The source of this information says that he recently visited that town and they still use fish paste.

The recipe I have been using for the last few years comes from a cookbook titled "Irish Bar Food". 

Start with 10 eggs, reserving 2 and hard cook 8 eggs.  I steam then for 10 minutes, cool and peel.  Set aside

Put 2 tablespoons of oil in a skillet add 1 1/2 C. Panko bread crumbs; heat until lightly browned.  Watch closely because when the start to brown, they go quickly.  Set aside to cool.

In a wide shallow pan break two eggs and stir in two tablespoons whole grain mustard. In another shallow pan put 1 1/2 C. flour.

Mix 1/4 C. finely chopped green onion in 1 lb. breakfast sausage and divide it into 8 pieces.  Wrap each egg with the sausage mixture.  Flatten the sausage so it is wide enough to wrap around the egg and then fold in the top and bottom to completely encase the egg. At first I thought an eighth of a pound of sausage would not be enough to cover an egg, but it is, it just takes some practice.

Preheat the oven to 400 degrees.

When the eggs are coated with sausage, roll them in flour, then the egg mixture, then into the bread crumbs.  I place them on a wire rack in a rimmed cooking sheet and place them in the 400º over for 18 -20 minutes. Drain them on paper towels. Serve warm or reheated in the microwave for 20 or 30 seconds.  If you are going to serve them cut in halves, don't cut them until after they've been reheated. If  cut  before reheated, the casing can fall off.