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Scotch Eggs, my recipe
Dec. 25th, 2009 09:31 amI found a recipe online, but I've changed it up a bit, so here's my variation on it.
Scotch Eggs
2 pounds Owens country sausage
1 can Caledonian Kitchen lamb haggis
2 teaspoons crumbled dried sage
1 teaspoon dried thyme, crumbled
.5 teaspoon cayenne
12 hard-boiled large eggs
1 cup all-purpose flour
3 raw large eggs, beaten lightly
2 cups fresh bread crumbs (I used Progresso Garlic and Herb breadcrumbs, but use whatever you like)
Minced Onions
Minced Garlic
Worchestershire Sauce
1 quart vegetable oil for deep-frying the eggs
1 slotted spoon
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Preparation
Hard boil 12 large eggs, then shell them. Duh. Put them aside for now.
In a large bowl combine well the sausage, haggis, sage, thyme, and cayenne pepper. Throw in as much minced garlic and onion as you like (I like a lot), and then shake a shitload of worcestershire sauce into it. Me, I figure there's no such thing as too much worcestershire sauce. The haggis, when it comes out of the can is kinda dry, looks like dog food, actually, so I figure the extra worcestershire helps it mix well with the pork.
Get a pan or a cutting board, anything to hold the meat that isn't too sticky. What I do is just make 12 balls of the meat, and I flatten them as I go through the process of wrapping them around the eggs. Put your flour and your breadcrumbs into ziploc bags, and beat the 3 raw eggs like they owe you money. Leave them in a bowl or whatever you prefer.
Get your pot going with the oil in it, I use a deep saucepan, same that I use to make meatballs with sauce, the kind with 2 handles on the side, maybe 4 or 5 inches deep. I dump a full quart bottle into the pan. You only need this on medium heat at best, I had it hotter than that and after a while, on the 2nd or 3rd pair of eggs, it melted my goddamn plastic spoon. Next time I make them, I'll get a metal spoon first, but once I lowered the heat, to medium first, and then medium low, the eggs still cooked fine, if a little slower, but my second spoon survived the process.
This next part is messy as fuck. You may want to have some water going in the sink so you can rinse the egg and flour off of your hands throughout the process.
Take one of your sausage balls, flatten it with a bit of a depression in the middle, grab a hard boiled egg, and wrap the sausage around it fully. You'll probably have to work it a bit, making sure gaps don't develop on the other side. It's not really a problem, taste wise, if you leave some egg exposed, but it hurts the presentation of the finished product. Throw your meat encased eggs into the flour bag (I usually do 2 at a time) seal the bag, and bounce them around until fully coated by flour.
Open the bag, grab one of the balls, shake off the excess flour, and put it in the bowl with the beaten eggs. This is the messy part. Roll the egg around until it's covered with egg. You'll likely put some finger dents in the ball, but just roll it around in your hand and you're fine. Once it's completely coated with egg, shake off the excess, and throw it in the bag with the breadcrumbs. Again, I usually do 2 at a time this way. As with the flour, seal the bag, roll it around until you have a nice complete layer of breadcrumbs, and then put it on the slotted spoon and drop the whole thing into the oil. I usually cook 2 at a time.
When cooking the eggs, what I do is I lower them into the oil with the spoon, and give it a little wrist flick to flip it around and get the entire thing coated with oil. Once I have 2 of them in the pot, I periodically flip them around, so that all sides get even heat. When the whole thing starts to get a dark reddish color, it's probably done. You can actually let it go in the oil until the exterior is black, it doesn't really hurt the taste any, it just isn't as pretty. When they're done, I just pick them out with the spoon and put them on a plate with paper towels on it to soak up the excess grease, which is surprisingly little.
At any rate, repeat until you have 12 completed Scotch eggs. Supposedly they're traditionally eaten cold, but I personally prefer them warm, with brown horseradish mustard (Boar's Head deli mustard for the win). They do keep pretty well. I usually chow down on 2 right when I make them, and throw the rest in the fridge. I cut them in half and nuke them for a minute when I want one, and that seems to be all they need.
One of these days I'll make a batch up and then slice them all open and devil the yolks, but I haven't tried that yet. Just making regular Scotch eggs is a big enough pain in the ass (but so deliciously worth it) that I'm sick of the kitchen by the time I finish.
Scotch Eggs
2 pounds Owens country sausage
1 can Caledonian Kitchen lamb haggis
2 teaspoons crumbled dried sage
1 teaspoon dried thyme, crumbled
.5 teaspoon cayenne
12 hard-boiled large eggs
1 cup all-purpose flour
3 raw large eggs, beaten lightly
2 cups fresh bread crumbs (I used Progresso Garlic and Herb breadcrumbs, but use whatever you like)
Minced Onions
Minced Garlic
Worchestershire Sauce
1 quart vegetable oil for deep-frying the eggs
1 slotted spoon
print a shopping list for this recipe
Preparation
Hard boil 12 large eggs, then shell them. Duh. Put them aside for now.
In a large bowl combine well the sausage, haggis, sage, thyme, and cayenne pepper. Throw in as much minced garlic and onion as you like (I like a lot), and then shake a shitload of worcestershire sauce into it. Me, I figure there's no such thing as too much worcestershire sauce. The haggis, when it comes out of the can is kinda dry, looks like dog food, actually, so I figure the extra worcestershire helps it mix well with the pork.
Get a pan or a cutting board, anything to hold the meat that isn't too sticky. What I do is just make 12 balls of the meat, and I flatten them as I go through the process of wrapping them around the eggs. Put your flour and your breadcrumbs into ziploc bags, and beat the 3 raw eggs like they owe you money. Leave them in a bowl or whatever you prefer.
Get your pot going with the oil in it, I use a deep saucepan, same that I use to make meatballs with sauce, the kind with 2 handles on the side, maybe 4 or 5 inches deep. I dump a full quart bottle into the pan. You only need this on medium heat at best, I had it hotter than that and after a while, on the 2nd or 3rd pair of eggs, it melted my goddamn plastic spoon. Next time I make them, I'll get a metal spoon first, but once I lowered the heat, to medium first, and then medium low, the eggs still cooked fine, if a little slower, but my second spoon survived the process.
This next part is messy as fuck. You may want to have some water going in the sink so you can rinse the egg and flour off of your hands throughout the process.
Take one of your sausage balls, flatten it with a bit of a depression in the middle, grab a hard boiled egg, and wrap the sausage around it fully. You'll probably have to work it a bit, making sure gaps don't develop on the other side. It's not really a problem, taste wise, if you leave some egg exposed, but it hurts the presentation of the finished product. Throw your meat encased eggs into the flour bag (I usually do 2 at a time) seal the bag, and bounce them around until fully coated by flour.
Open the bag, grab one of the balls, shake off the excess flour, and put it in the bowl with the beaten eggs. This is the messy part. Roll the egg around until it's covered with egg. You'll likely put some finger dents in the ball, but just roll it around in your hand and you're fine. Once it's completely coated with egg, shake off the excess, and throw it in the bag with the breadcrumbs. Again, I usually do 2 at a time this way. As with the flour, seal the bag, roll it around until you have a nice complete layer of breadcrumbs, and then put it on the slotted spoon and drop the whole thing into the oil. I usually cook 2 at a time.
When cooking the eggs, what I do is I lower them into the oil with the spoon, and give it a little wrist flick to flip it around and get the entire thing coated with oil. Once I have 2 of them in the pot, I periodically flip them around, so that all sides get even heat. When the whole thing starts to get a dark reddish color, it's probably done. You can actually let it go in the oil until the exterior is black, it doesn't really hurt the taste any, it just isn't as pretty. When they're done, I just pick them out with the spoon and put them on a plate with paper towels on it to soak up the excess grease, which is surprisingly little.
At any rate, repeat until you have 12 completed Scotch eggs. Supposedly they're traditionally eaten cold, but I personally prefer them warm, with brown horseradish mustard (Boar's Head deli mustard for the win). They do keep pretty well. I usually chow down on 2 right when I make them, and throw the rest in the fridge. I cut them in half and nuke them for a minute when I want one, and that seems to be all they need.
One of these days I'll make a batch up and then slice them all open and devil the yolks, but I haven't tried that yet. Just making regular Scotch eggs is a big enough pain in the ass (but so deliciously worth it) that I'm sick of the kitchen by the time I finish.
