Scotch Eggs

While the London department store Fortnum & Mason lays claim to originating the Scotch egg in 1738, I had my first one at an Irish pub in Dublin back in the summer of 1999; I have loved them ever since.  Fortunately a local Scottish restaurant keeps them on their permanent menu, so I can get a quick fix whenever the crave hits, but it's cheaper and more convenient to make them at home.  Plus, it's FUN, and they never fail to be a hit.


These can be served warm or at room temperature, so don't worry about not being to make a lot of them all at once, you don't want to crowd the pan or you'll run the risk of them knocking into each other and pulling off some of the coating.  You can keep them warm in the oven on a low setting, if desired, but placed on a rack to drain after frying will suffice.  Also, if you don't have (or don't want) a deep fryer, don't let that deter you from making these.  A heavy, deep pan will work just fine.


SCOTCH EGGS

1 1/4 pounds bulk sausage, variety of your choice
1/2 teaspoon Worcestershire sauce

1/2 teaspoon rubbed, dried sage

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper

4 hard-boiled large eggs

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup plain bread crumbs

Vegetable oil for deep-frying the eggs

Combine the first six ingredients in a large mixing bowl and mix thoroughly. Remove mixture from bowl and divide into four equal portions; flatten each portion into a thin round. Wrap each hard-boiled egg to cover in one of the sausage rounds, pressing carefully to seal completely.  Dredge the sausage-coated eggs in the flour, then dip them into the beaten egg.  Allow the excess egg to drip off and then carefully roll in the bread crumbs, coating well.  Heat 2-3 inches of oil in a deep fryer or Dutch oven to 350°F.   Carefully lower the eggs into the hot oil and fry 4-5 minutes until the sausage is thoroughly cooked, turn turning once during the cooking.  Use a slotted spoon to remove them from the oil to drain on a paper towel. Serve with a spicy mustard sauce.

If recipes for pub food interest you, I recommend this book.  It's fun to read and is full of easy-to-prepare recipes for dishes like Scotch Rabbit, Cock-a-Leekie, oatmeal cookies, Scottish shortbread, and many others.

This is linked to Foodie Friday.