The Gage: Scotch Egg

Protein alert! Pork sausage and egg make for one satisfying little nibble

6 hard boiled egg, shell removed
1 lb pork sausage
1 tbsp hot chili flakes
1/2 tsp black pepper
3 tbsp chopped Italian parsley
salt to taste

for egg wash:
2 eggs
2 cups milk
2 cups flour
4 cups panko

1. Roll sausage into balls then flatten onto parchment.
2. Place egg in the center and cover with sausage. Refrigerate for 1 hour.
3. Dust sausage coated egg in flour, place into egg wash mixture, then coast them with panko.
4. Refrigerate again. Set oven to 350 degrees and set fryer to 350 degrees.
5. Fry eggs for 5 minutes then finish in the oven until the sausage reads a core temperature of 155 degrees.
6. Served with house-made mustard and a nest of greens.

The Gage, 24 South Michigan Avenue (between Madison and Monroe Streets); 312-372- 4243.

Photo: Courtesy of The Gage