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Spicy scotch eggs

Ingredients

• 1 1/2 pounds country-style sausage (mild or non spicy), casings removed and crumbled
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 4 hard-boiled eggs, shells removed
• 1 cup bread crumbs
• Creole seasoning, recipe follows
• 1/2 cup flour
• 1 beaten egg
• Vegetable oil, for deep-frying the eggs
• 4 pieces of bacon
• Mustard sauce (optional)

Creole Seasoning:

• 2 1/2 tablespoons paprika
• 1/2 tablespoon salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

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Directions

• In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
• Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
• In a deep fryer or large heavy skillet, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
• In a separate pan over medium fry the bacon to desired crispness.
• Wrap bacon around cooked scotch eggs and serve hot or cold, with or without mustard on the side.

Creole Seasoning:

• Combine all ingredients thoroughly.
• Store any extra in an airtight jar or container.

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Driven by equal parts determination & insomnia.