Classic Scotch Eggs

Ingredients

• Eggs (4, large)
• Ground pork sausage (1 pound)
• Vegetable oil (for frying)
• All-purpose flour (1/2 cup)
• Breadcrumbs (1 cup)
• Paprika (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Egg (1, beaten (for egg wash))

Instructions

1. Place the 4 eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 8 minutes.
2. Remove the eggs from the saucepan and transfer them to a bowl of ice water to cool. After 5 minutes, peel the eggs and set aside.
3. In a mixing bowl, combine the ground pork sausage, salt, black pepper, and paprika. Mix thoroughly until well combined.
4. Divide the sausage mixture into 4 equal portions. Flatten each portion into a disc shape, about 1/2 inch thick.
5. Carefully place a peeled hard-boiled egg in the center of each sausage patty. Gently wrap the sausage around the egg, ensuring it is completely encased.
6. Prepare your breading station: Place the flour in one bowl, the beaten egg in another, and the breadcrumbs in a third.
7. Roll each sausage-wrapped egg in flour, ensuring it's fully coated. Dip it into the beaten egg, then roll it in breadcrumbs until evenly coated.
8. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the eggs.
9. Carefully lower the coated eggs into the hot oil, frying them in batches for about 5-6 minutes, or until they are golden brown and cooked through.
10. Once cooked, remove the Scotch eggs from the oil and drain on a paper towel-lined plate to absorb excess oil.
11. Serve the Scotch eggs warm or at room temperature, accompanied by a side of tangy mustard or a zesty dipping sauce for added flavor.