Scotch eggs with a creamy whole grain mustard sauce by Steven Dolby

(Serves 2 )
INGREDIENTS
Good quality ground pork shoulder (75g per egg)
1 Tsp dried thyme
1 Tsp dried sage
1/2 Tsp cayenne pepper
1 Green onion
2 Cage- free organic eggs
Plain flower
2 eggs for egg wash
Store bought plain bread crumbs
Fresh nutmeg
Vegetable oil
Salt (maldon sea salt)
Ground black pepper

THE SAUCE
Olive oil
1/2 small white onion
Pinch of dried thyme
1 Tbsp plain flour
1/4 Cup white wine
1 1/2 Cup water (or stock)
1 1/2 Tbsp whole grain mustard
Small handful fresh parsley
Salt (maldon sea salt)
Ground black pepper
1 Tbsp sour cream

© STEVEN DOLBY