Scotch Eggs (aka: Dragon Eggs) with Mustard Sauce – For Game of Thrones Fans

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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
6-8 eggs
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.)

Place flour in a wide shallow bowl and bread crumbs in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.


Add oil to a pan and sear the outside until crispy and golden brown.  Remove and place on a sheet pan.  Bake in 350 degree oven for about 10-12 minutes or until sausage meat is cooked.



Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.

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