Recipe by Chef Corbin Tomaszeski
Yield- 1 dozen
Set the peeled and boiled eggs aside. Combine all of the ingredients for the sausage filling and season with salt and pepper. Divide the meat mixture into 12 equal portions and flatted into 4 inch rounds. Spread ½ tsp. of the roasted garlic puree onto the meat patty and place the whole boiled egg on top. Wrap the sausage meat around the boiled egg to form a smooth covering. Bread each sausage wrapped egg with the seasoned flour, beaten egg and bread crumbs.
Pre-heat the corn oil to 300-degrees. Gently deep fry the Scotch eggs in the hot oil and cook until cooked through and golden brown- approximately 6 minutes. Remove from the oil and place onto absorbent paper towels- sprinkle with salt and serve.