Why make a scotch egg when you can use a little potato instead? Potatoes with melted cheese in the middle, wrapped in sausage, and coated in breadcrumbs? Yes please! Surprise and delight your guests with this twist on a gastropub favorite.
- Large saucepot
- Medium bowl
- 1.5 lbs Little Potatoes
- 2 lbs Bratwurst sausage, removed from casing
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 Tbsp Dijon mustard
- 1 Tbsp parsley, chopped
- 25 pieces cheddar, cut into 1 cm square (or as many potatoes in bag)
- 1 cup flour
- 3 eggs, whisked
- 2 cups panko breadcrumbs
Preheat oven to 375 °F.
Boil potatoes until fork tender. Approximately 15 to 20 minutes.
In a medium bowl, combine sausage meat, salt, pepper, Dijon, and parsley.
Prepare your breading station by arranging one plate with flour, one bowl with the beaten eggs, and one plate with the breadcrumbs.
Cut cooked potatoes in half. Scoop 1/8 teaspoon of potato out of each half and insert one piece of cheese. Put both halves together. In the palm of one hand, flatten enough sausage to wrap around the potato. Gently shape the meat around the potato until it is sealed. Dip into flour and gently shake off the excess, dip in egg, and then cover with breadcrumbs and place on baking sheet. Repeat with all potatoes.
Bake in oven for 20 minutes.