Scotch Eggs

I discovered this gem of tastiness while on a winter tour selling posters to college students with my good buddy Christopher Yustin. We were in a frigid stopover in Madison, Wisconsin when we discovered The Brocach Irish Pub, a joint for regulars that smelled of old wood and pipe tobacco. Christopher swears that they served the best Guinness stout he'd ever tasted and I tried a scotch egg dipped in Coleman's Mustard (a re-discovery!) for the first time. With brains a-buzzin' and taste buds tingling, we had a crazy snowball fight on the steps of the majestic capitol building. Then a policeman took notice and we skittered off into the night. I went back to The Brocach in search of the eggs twice more that week, but they were sold out both times. I feel lucky to have eaten one. Here's my approximation of the recipe:

--6 Hard-Boiled Eggs, cooled.
--1 lb Bulk Sweet Pork Sausage
--2 tbsp Worstershire Sauce
--1 tbsp Fresh Parsley, chopped fine
--Seasoned Bread Crumbs
--1 Egg, Beaten
--1 tbsp Water
--1 tbsp. Coleman's Spicy Mustard
--Vegetable Oil for frying

Mix sausage with Worstershire sauce and parsley, then divide into six equal portions.
Press each portion into flat "sheets" and wrap a hard-boiled egg in it. Roll in bread crumbs. In a small bowl, mix the beaten egg with a tablespoon of water and the mustard. Dip each sausage-wrapped egg in the mustard egg wash, then coat in bread crumbs again. In a heavy kettle, heat about 2 1/2 inches of oil to about 350 degrees Fahrenheit. Deep fry the eggs for about 5 or 6 minutes, until golden brown. Cool on paper towels, then cut in half lengthwise and serve with Coleman's Mustard. It's probably awful for you, but you must eat this at least once in your life.