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Scotch Eggs Recipe

Updated: Dec 21, 2019


Have you ever been to Renaissance Festival?

Our local Ren Fair has Scotch eggs. Deep Fried eggs that were wrapped in Italian sausage! OMG delicious!


Scotch egg is actually a modern abbreviation of 'scotched' egg, which is it's true name. Scotching meat involves hacking it to either tenderise, or roughly mince, which refers to the sausage meat surrounding the egg. Something that is scotched is now generally regarded as being coated in breadcrumbs and fried, too.


We make them at home, but soft boiled with an aoli.

We also add aged cheddars, pearl onions, and bed of arugula.



Ingredients:

12 medium hard-boiled eggs

2lbs ground Italian sausage

garlic cloves, minced1

tablespoon cayenne

2 teaspoons of nutmeg

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground black pepper 3 tablespoons all-purpose flour

1 medium egg, beaten 1 cup Panko (Japanese breadcrumbs)

3 tablespoons olive oil


For the sauce:

2 tablespoons mayo 1 tablespoon mayo

tablespoon Dijon mustard 2 teaspoons cayenne

1 teaspoon pepper

1/2 teaspoon salt


DIRECTIONS

Preheat the oven to 350°F (175°C).

When we make scotch eggs we make them by the dozen. First you will want to boil the twelve eggs (Fill the pot to where it just covers the eggs) make sure to add 1teaspoon of baking soda. It makes the eggs easier to peel. Place the eggs in a saucepan, add water to fully cover them and add 1 teaspoon of salt. Bring it to rolling boil, reduce the heat to low and simmer for 10 minutes for hard-boiled eggs. Then immediately drain the hot water and place the eggs in ice-cold water to cool completely. I change the cold water couple of times.


While the eggs are boiling (we like ours runny so we flash boil), grab a mixing bowl.

In a medium bowl, combine ground Italian sausage,nutmeg, garlic, cayenne pepper sauce, Worcestershire sauce, salt and pepper. Mix everything until combined with your hands. Divide the meat into 12 equal parts. Flatten the meat patties and place hard boiled eggs on each one. Carefully shape the meat around the egg. Pinch the seams together and gently roll it between your palms for a minute or so squeezing out the air between the egg and meat and sealing the edges of the meat. Now, roll each meat-wrapped eggs in the flour, then dip them in the beaten egg, and finally roll them in the Panko.


The biggest challenge of making scotch eggs is preventing the meat from falling apart during cooking. Here is my tip to avoid this problem, carefully roll the “meatballs” between your palms squeezing out the air between the egg and meat and sealing the edges.

Heat the olive oil in the large skillet over medium high heat. Place the meat-wrapped eggs in skillet and brown slightly from all sides, about 1 minute on each side. Transfer onto the baking sheet lined with aluminum foil, or silicone mat. Bake for 15-20 minutes.


For the sauce, whisk together mayo, mustard and cayenne pepper sauce.

Serve over a bed of Arugula, with aged cheddar, pearl onions, and the Aioli.








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Corralling The Campbell's est. 14

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