As seen in the June 2013 issue.
CRUST | The sausage-wrapped egg is dredged in flour, a buttermilk-egg wash, and panko bread crumbs. Then it is deep-fried until golden-brown.
EGGS | The eggs come from three different local farms: Dis & Dat, Peace and Love, and Eden Creek. The eggs are hard-boiled and then wrapped in burger sausage.
BANGER SAUSAGE | This traditional English sausage is made in-house for Central 214‘s breakfast and brunch items. The sausage is composed of Berkshire pork belly and shoulder, bread crumbs, and various spices and herbs, including coriander, nutmeg, cayenne, sweet smoked paprika, sage, thyme, and parsley. Dijon mustard is added as well to make the sausage go “bang,” Dodd says.
SALAD | The Scotch egg is served atop a frisee salad tossed in champagne vinaigrette. The dish is finished with a sprinkle of fleur de sel.
