Scotch Egg with Mustard Mayonnaise

• 4 Egg
• 300 g Pork sausage
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Plain flour
• 90 g Breadcrumbs
• 750 ml Vegetable oil
• 120 g Mayonnaise
• 2 tsp English mustard

1. Bring a large pot of water to the boil. Lower 2 eggs into the water and boil for 6 minutes for a soft centre, then lift out with a slotted spoon and cool under cold running water. Peel carefully once cool enough to handle.
2. In a bowl, season the pork sausage with the fine sea salt and black pepper, mixing well. Divide the sausage into 2 equal portions and flatten each into a thin oval in your hands. Wrap each peeled egg in sausage, pressing and smoothing so there are no gaps.
3. Set up a breading station: put the plain flour in one bowl, beat the remaining 2 eggs in a second bowl, and put the breadcrumbs in a third. Roll each sausage-wrapped egg in flour, then egg, then breadcrumbs, pressing the crumbs on firmly. For a thicker crust, dip back into the egg and breadcrumbs once more.
4. Pour the vegetable oil into a saucepan and heat to 170°C (340°F). Fry the Scotch eggs for 6 to 8 minutes, turning gently, until deep golden and the sausage is cooked through. Lift out and drain briefly before serving.
5. Stir the mayonnaise and english mustard together until smooth. Serve the Scotch eggs warm or at room temperature with the mustard mayonnaise for dipping.

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