If you've ever tasted one of these beauties out and about at a bar or pub, then you know why I had to show you how to make these! They are absolutely delicious and perfect with a cold beer or a glass of Scotch over ice! Our spicy version of the Scotch Egg is a soft-boiled egg encased in chorizo sausage, breaded and fried until golden brown. Cut it in half to reveal it's gloriousness and dip in a salsa and sour cream mixture or some grainy mustard.
Roll each peeled egg in flour, then smash a chorizo link of sausage into a ball, then flatten out into a thin disk. Wrap the sausage all around the floured egg until it is completely encased in the sausage. Coat the egg wrapped in sausage again with flour, shaking off excess. Dip in egg and then into the Panko bread crumbs. Deep fry at 350 degrees until deep golden brown. Slice open and enjoy.
