Ingredients

• 6 Eggs
• 1 lb Ground pork
• 2 tsp Allspice
• 1 Tbsp Ground fennel seed
• 2 Tbsp Fresh sage, minced
• 2 Tbsp Green onion, minced
• 2 Tbsp Salt
• 1 tsp Pepper, fresh ground
• 1/2 cup Flour
• 1 cup Panko crumb
• 1/2 cup Milk
• 4 cups Canola oil

Method

1. Place 4 eggs in a medium pot, add 4 cups of water and bring to a boil. Turn off heat and let sit for 9 min or until soft poached. Once cooked, place in ice cold water and place in the freezer for approximately 2 to 3 hours until the outer layer of egg just freezes.
2. Mix together the pork, allspice, fennel, sage, green onion, salt and pepper and portion into 4 oz balls and then flatten them into small patties. Set in fridge to keep cool.
3. Mix together the remaining 2 eggs, and milk.
4. Place panko crumb in a flat, medium pan easy enough to bread with. Do the same with the flour.
5. Peel the eggs, as they should be firm on the outside and carefully encase the egg with the sausage mix to ensure it is fully covered and nothing is cracking or able to leak. Do this with all 4 eggs.
6. Once eggs are wrapped in sausage, place in the flour to cover, then move to the milk and egg mixture, then into the panko crumb mixture to cover.
7. Set oven to 350F.
8. In a pot, heat canola oil to 350F and drop in 2 eggs at a time to par fry (or feel free to use a deep fryer at the same temp) and fry for 5 min or until just golden. Once all scotch eggs are par fried, place in oven and bake for approximately 10 to 15 min until sausage is cooked. You can cook fully in the oil but just be sure to constantly turn so the crumbs do not get too dark and burn.