Scotch Eggs

• 4 soft hard-boiled eggs
• 1 ounce butter
• 1 leek
• 2 garlic cloves
• 1 pinch ground mace
• 1 large shallot
• 1 lb pork sausage
• 1 bunch parsley, finely chopped
• 2 eggs
• 1 pinch salt & freshly ground black pepper
• 5 ounces plain flour
• 7 ounces panko breadcrumbs, Japanese-style bread crumbs

1. Peel the boiled eggs and set aside.
2. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot.
3. Fry for 5 minutes, until softened.
4. Place the sausage meat into a large bowl and add the softened leek mixture.
5. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper.
6. Pack this mixture around each egg to form a generous coating of sausage meat.
7. Season the flour and beat the remaining egg with a little water.
8. Roll the eggs in the seasoned flour and then dip briefly into the egg.
9. Roll the eggs in the breadcrumb until coated.
10. Set the oven to 350F Heat the oil in a deep fat fryer to 350F Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.
11. Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.

eggs, butter, leek, garlic, ground mace, shallot, pork sausage, parsley, eggs, salt, flour, breadcrumbs

Taken from www.food.com/recipe/scotch-eggs-239342 (may not work)