SCOTCH EGGS WITH MUSTARD SAUCE

Steps:

• 1. Hard boil 4 eggs. Then drop in an ice bath and chilll well then peel them. Proceed after eggs are quite cold. I usually do this step the day before.
• 2. Divide the sausage in fourths. Using 2 pieces of plastic wrap lightly flour the sage and roll out thinly. Next roll each egg in flour and place each on a sausage patty.
• 3. Now coverage roll sausage neatly around each egg and roll well, you want it firmly around egg, then roll this in the flour then the egg wash and next into bread crumbs. For extra crispy coating repeat this procedure. Then place in the fridge for 30 minutes. This is a good time to make mustard sauce.
• 4. After 30 minutes, deep fry at 350 till golden brown. Cut in half and place on undressed salad or lettice leaf. Serve with mustard sauce or if from Texas, just throw some hot sauce on it.
• 5. Note on eggs: I make my own bread crumbs and know they are extra fine but it is just as good and easy to use store bought crumbs.
• 6. For the mustard sauce: Put olive oil in a little skillet and add in the shallot for about 5 minutes till tender. Stir in flour and keep stirring for a couple of minutes to cook the raw off the flour. Add in the wine and the water/stock. Whisk in the grainy mustard and cook till reduced by half. Season with salt, pepper, and a pinch of sugar. Turn off heat and stir in the sour cream. If you like you can add a small touch of thyme into the shallots.