Crunchy Scotch Eggs With Horseradish and Pickles

• 6 large eggs
• 2 fat garlic cloves, finely chopped
• Pinch kosher salt
• 1 pound Italian sausage, casings removed
• 1 1/2 to 2 tablespoons prepared horseradish
• 1/4 cup all-purpose flour
• 1/4 cup panko bread crumbs
• Olive oil, for frying
• Cornichons or other pickles, for serving

1. Place 4 eggs in a medium saucepan and cover with cold water.
2. Bring to a boil over high heat; remove from heat and cover for 3 minutes.
3. Uncover and allow to sit for 10 minutes.
4. Peel eggs under running cold water and pat dry.
5. Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms.
6. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined.
7. Divide into 4 equal portions.
8. In a small bowl, lightly beat the remaining 2 eggs.
9. Place the flour and panko in separate bowls.
10. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place.
11. Dredge the sausage-coated eggs in the flour, shaking off the excess.
12. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
13. Fill a medium pot with 1/2-inch oil.
14. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges.
15. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes.
16. Transfer to a paper-towel-lined plate.
17. Sprinkle with salt and serve while still warm, with pickles.

eggs, garlic, kosher salt, italian sausage, horseradish, allpurpose, bread crumbs, olive oil, pickles

Taken from cooking.nytimes.com/recipes/1013437 (may not work)