Chopper's Scotch Eggs

• 2 lb. ground pork butt
• 1 tbsp. kosher salt
• 2 tbsp. fresh sage, minced
• 2 tsp. fresh thyme, minced
• 1 bulb fresh garlic, peeled and minced
• 1 tsp. ground black pepper
• 6 hard cooked lg. eggs, peeled
• Flour, beaten egg, and panko (or regular bread crumbs) for breading

1. Mix together sausage ingredients thoroughly, and chill for about 30 mins.
2. fill a deep pot or wok about half-way with oil (canola, or peanut are best), and heat to ~350 degrees Divide sausage into 5 ounce portions and mold each portion evenly around an egg.
3. This will make an orb roughly the size of a tennis ball.
4. Bread each one using the flour, beaten egg, and panko.
5. Place tow or three at a time into the hot oil and fry until they turn a deep caramel brown.
6. If you are unsure about the doneness you can check the internal temperature with a probe thermometer.
7. When it reads 160 F, youre there!

ground pork butt, kosher salt, fresh sage, fresh thyme, garlic, ground black pepper, eggs, flour

Taken from www.foodgeeks.com/recipes/21797 (may not work)