Baked Scotch Eggs With Creamy Celeriac Salad - cooking recipe

Ingredients

4 None medium eggs, at room temperature
12.5 oz pork sausages, casings removed
1 tsp ground nutmeg
2 tsp cayenne pepper
2 tbsp fresh flat-leaf parsley leaves, chopped
2 tbsp chopped fresh chives
None None flour, for dredging and coating eggs
2 None large eggs, beaten
6 tbsp breadcrumbs
None None Creamed Celeriac
1 lb celeriac, peeled, cut into 1/8 inch-thick slices then julienned
1/2 None lemon, juiced
2 tbsp heavy cream
3 tbsp mayonnaise
1 tbsp whole grain mustard
1 tbsp chopped fresh chives

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel.
Combine sausage meat, spices and herbs. Season then shape into 4 patties. Dredge hard-boiled eggs in flour then mold sausage patties around eggs. Chill for 30-45 mins.
Preheat oven to 400\u00b0F. Line a baking tray with salt.
Dredge sausage-covered eggs in flour, shaking off excess. Dip into beaten egg then coat in breadcrumbs. Arrange on prepared baking tray and bake for 25 mins.
Meanwhile, combine celeriac, lemon juice, heavy cream, mayonnaise, mustard and chives. Season to taste.
To serve, carefully cut Scotch eggs in 1/2. Serve with creamy celeriac.