Baked Scotch Eggs With Mustard Sauce

"You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
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  • Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
  • If grinding your own pork, trim fat from pork and cut into 1" cubes.
  • Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
  • Preheat oven to 400 degrees F.
  • Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
  • To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
  • If grinding your own pork, remove pork from the freezer and grind.
  • Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
  • Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
  • Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
  • Combine mayonnaise, mustard, and lemon juice to create mustard sauce.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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