I’m back to my regularly scheduled work hours now. I have been training for the last 2 months at my job in a new position and today, I could finally go back to my old hours. 6 to 3:30. I love that shift. Driving from 7:30 to 8am in the morning is no fun, because there are lot of stupid idiot drivers on the road during that time. Everyone is in such a hurry to get everywhere, and I’ve witnessed a lot of stupid things. Like for instance, one guy going through a red light because he was too impatient. Sigh. One of the good things about going back to my old hours is being able to update my blog more. I would get home at 5pm and not feel like cooking or trying anything new at all. Have you noticed the lack of posts recently because of that? Sorry.
This weekend, I went to the Boiler Room. It’s this fun little sit down restaurant in downtown Fargo that serves the best Scotch eggs with this spicy dipping sauce. I think I ended up getting pretty damn close their sauce also. It has maple and a little bit of chipotle peppers for spice. The sauce pretty much makes the Scotch Eggs. I’d use it for dipping chicken fingers or french fries. I went there with my new friend and we had a few Moscow Mules.
Scotch Eggs with Spicy Maple Aoili
- 6 hard boiled eggs
- 1 pound of Johnsonville Spicy Italian Sausage
- 1 1/2 cups of panko bread crumbs
- 2 large eggs
- 3/4 cup of flour
- salt and pepper to taste
- parsley flakes for garnish (optional)
- 1/2 cup of mayonaisse
- 1/3 cup of real maple syrup
- 2 tsp of chipotle pepper in adobo sauce
- Flatten some sausage on a cutting board with your fingers, enough so that it will wrap around the egg. Use your fingers to shape the sausage around the egg. Repeat this step with the reamining 5 eggs.
- In one bowl add the flour. In another bowl add the bread crumbs, and in the 3rd bowl whisk the eggs together and set aside.
- Dip the eggs with sausage wrapped around them into the flour, then into the eggs, and finally into the bread crumbs. Repeat this step with the remaining 5 eggs.
- Preheat some vegetable oil in a dutch oven. The oil is ready for frying when you stick a wooden spoon in it and little bubbles start forming around the edges of the bottom of the spoon.
- Cook the eggs in the oil for 5 to 7 minutes or until the bread crumbs have turned a golden brown color.
- While the eggs are cooking make the sauce. Combine the mayo, maple syrup, and chipotle sauce in a small and whisk together until smooth.
- Garnish the Scotch Eggs with fresh parsley and serve with the sauce.