scotch eggs - instant pot

How To Make scotch eggs - instant pot

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  Step 1
  Put 2 cups water in Instant Pot. Put the eggs in a steamer basket and put into Instant Pot. Secure the lid. Push MANUAL then set for 5 minutes. When the time is up let the cooker go into KEEP WARM mode and count 6 minutes. Then press CANCEL and twist the steam release handle on the lid to VENTING position. When the lid releases move the eggs to ice water until cooled, then peel.
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  Step 2
  Divide each pound of sausage into 4 equal portions, making 8 portions, 1/4 pound each. Flatten each portion and make a patty to surround each egg.
• Step 3
  Heat oil in a Dutch Oven or a deep-fryer to 375 degrees F. You can also do this in the Instant Pot.
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  Step 4
  Put flour in one bowl, beaten eggs in second bowl, and seasoned bread crumbs into a third bowl. Lightly flour the sausage covered eggs, coat with beaten egg, then roll in bread crumbs to evenly cover.
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  Step 5
  Deep fry until golden brown, or pan fry while making sure each side is well cooked.
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  Step 6
  To serve as an appetizer, Cut each egg in half and serve with mustard (I like this with honey flavored mustard).
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  Step 7
  To serve as a salad put egg halves over a bed of lettuce and sliced tomatoes, again I use honey mustard salad dressing with this.
• Step 8
  If any Scotch Eggs are not used, put them in the refrigerator. They can be reheated by preheating oven to 350 degrees F. Bake in the preheated oven for 10 minutes.
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