Scotch Eggs (aka: Dragon Eggs)
with Mustard Sauce
Any Game of Thrones fans out there? I decided that these were the closest to Dragon Eggs I could make for a GOT watch party. Scotch Eggs do take a little bit of labor, but it’s a labor of love! So who doesn’t love Dragon Eggs for the best television show ever!
Try adding a dragon cake and/or themed t-shirts, and/or turkey legs, and you’re all set to watch Jon Snow and Dragons!
1 lb bulk pork sausage
1 tsp dried minced onion
1 cup flour
1 cup bread crumbs
vegetable oil (for frying)
Salt and Pepper
1/2 cup mayo
3 tablespoons stone-ground or dijon mustard
2 tablespoons lemon juice
(I made this recipe with 5 eggs, and it was a little hard to completely cover the eggs, but I think you could stretch it to 6 hard boiled eggs, or allow a thicker sausage crust with only 4 eggs.)
Place 4-6 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. (DO AHEAD: Can be made 1 day ahead. Keep chilled.)
Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.