Scotch Eggs Featuring Angelos Old World Sausage and Jordan Ridge Farm Duck Eggs

When St. Patrick’s Day approaches, I find myself always looking to improve on the Scotch Egg recipe. Traditionally you would need to use mace, sage, and other seasonings in your pork to capture the right flavor. Luckily, I am fortunate enough to have a local West Virginia sausage producer that takes care of all of the seasoning for me.

Angelos Old World Sausage uses a family recipe that has been handed down for generations and uses no additives or artificial preservatives. A win-win in my book. As for the duck eggs, I found Jordan Ridge Farm through a regional online farmer’s market that brings fresh ingredients weekly to West Virginians. You can visit their website to see photos of their free-range animals enjoying nature, which is a wonderful thing. With such amazing local ingredients, it is easy to put a West Virginia spin on a St. Patrick’s Day classic.

Ingredients:  
6 Soft-Boiled Jordan Ridge Farm duck eggs 
1 Pound Angelos Old World Sausage (Mild)
1 Tablespoon Sharp Mustard 
1 Teaspoon Worcestershire Sauce 
1 Tablespoon Potato Flour 
1/2 Cup Milk plus two beaten eggs 
1 Cup Flour 
2 Cups Panko 
Oil for frying 

First, soft-boil 6 duck eggs. I have a clever egg timer that sits in the pan with the eggs and indicates the level of doneness.

When the eggs have reached soft-boiled, remove them from the hot water immediately and submerge in cold water. Peel the eggs delicately and set aside.

Next, prepare the sausage. Mix the sausage, mustard, Worcestershire sauce and potato starch together in a bowl. Set aside to marinate for 5 minutes.

Divide the sausage into 6 equal sections and roll into a ball. Wrap each egg in the sausage mixture and chill in the refrigerator for 30 minutes.

Prepare 3 separate bowls with the flour, egg and milk mixture, and the Panko breadcrumbs.

Heat oil in a deep frying pan to 350 degrees Fahrenheit.

Coat the sausage and eggs in the following order: Flour, Egg, Flour, Egg, Panko. Once all of the eggs have been coated, gently drop into the hot oil. Carefully turn the eggs until the outside is a deep golden brown and crispy. This should take between 10-12 minutes, but you must monitor the oil temperature closely and keep it at a consistent 350. Drain on a towel-lined rack.

I like to serve mine with smashed peas and mint. A pint of Guinness doesn’t hurt either.

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