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Scotch eggs

 
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Jaybird
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PostPosted: Mon Jul 03, 2006 4:21 pm    Post subject: Scotch eggs  Reply with quote

These are awesome!

Take a pound of sausage and wrap it around 6 or so boiled eggs. If you make the sausage "crust" thinner, you could probably get 10 eggs wrapped up. I rubbed the sausage with a little water on my finger so smooth it out around the egg. Then you fry it in a pan. Eat plain or with a little bit of mustard. Soooooo good.
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bleublonde
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PostPosted: Mon Jul 03, 2006 4:37 pm    Post subject: Reply with quote

Thanks for posting. I just read about them in your journal and I was like, "I wonder how you make those..." Now I know! Cool

Can you bake them as well?
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Jaybird
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PostPosted: Mon Jul 03, 2006 5:34 pm    Post subject: Reply with quote

Yeah, I think i've seen a recipe for baking them. As I was frying them i though how much easier it would be to bake, and I think they will hold their shape better too.
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TidalPool
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PostPosted: Tue Jul 04, 2006 1:51 am    Post subject: Reply with quote

OMG! Dang, these are good!!!! Wow

I baked mine in the oven at 400 degrees fahrenheit for 20 minutes... perfect! Wow, yum!
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sallie828
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PostPosted: Tue Jul 04, 2006 2:12 am    Post subject: Reply with quote

I'm so ignorant!! Roll Eyes Would that be loose sausage, like Jimmy Dean in that tube thingie?

It sounds great...We can't wait to try them!

Thanks,
Denise
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TidalPool
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PostPosted: Tue Jul 04, 2006 3:08 am    Post subject: Reply with quote

sallie828 wrote:
I'm so ignorant!! Roll Eyes Would that be loose sausage, like Jimmy Dean in that tube thingie?

It sounds great...We can't wait to try them!

Thanks,
Denise


That is what I used... the sage flavored one. Grin

Wow, I still can't believe how awesome these are, i'm making a batch to take to work!
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fabshelly
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PostPosted: Tue Jul 04, 2006 12:08 pm    Post subject: Reply with quote

Chilled, served with brown mustard...the food of the gods!
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Lightfoot
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PostPosted: Tue Jul 04, 2006 2:58 pm    Post subject: Reply with quote

No scotch? Oh, well, I don't drink that stuff anyway. I gotta try this. Thanks.
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Mrs. Hein
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PostPosted: Wed Jul 05, 2006 3:39 am    Post subject: Reply with quote

Can I assume the hard boiled eggs are peeled first? ha ha

We had Scotch Eggs at a Brit pub a few years ago and loved them. Never thought about making them at home. Thanks for the inspiration!
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bleublonde
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PostPosted: Wed Jul 05, 2006 3:41 am    Post subject: Reply with quote

This would be way too tedious to do on a regular basis, but a cute appetizer for company would be to make this recipe using quail eggs. Happy
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Heather
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PostPosted: Wed Jul 05, 2006 3:48 am    Post subject: Reply with quote

I was thinking of cutting the eggs in half and trying it that way. I don't know if it would work or not but would like more meat, less eggs.
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sallie828
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PostPosted: Wed Jul 05, 2006 4:32 am    Post subject: Reply with quote

Thanks JBird for this recipe!!
DH made a batch and they are great!! Two in the morning or lunch, or just for a snack. He wants to experiment with other sausages now!! Cajun and italian just for starters.

Thanks again and keep them recipies comin'!!
Denise
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Jaybird
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PostPosted: Thu Jul 06, 2006 2:28 am    Post subject: Reply with quote

I'm glad these are such a hit! I need to go get some more ground pork. Jimmy Dean is tasty, but my husband found a good recipe and we just add spice to ground pork. Tastey.

I guess you could leave the shell on if you wanted some crunch in there LOL.

Heather, yeah I bet cutting the eggs in half would work fine. You know i had two eggs that the whites fell apart when I peeled them, so i just wrapped the yolk in sausage...that was good too. I think I may do the cut in half thing tomorrow when I make a big batch for our weekend out of town.

Quail eggs hehehe too cool.
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fabshelly
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PostPosted: Thu Jul 06, 2006 3:11 am    Post subject: Reply with quote

What spice?
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Jaybird
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PostPosted: Thu Jul 06, 2006 4:52 am    Post subject: Reply with quote

To 1 lb of ground pork, add:
1 tsp salt
1/4 tsp ground pepper
1/2 tsp rubbed sage
1/8 tsp ginger
1/4 tsp nutmeg (freshly ground is awesome!)
1/4 tsp thyme
1/4 tsp paprika

First mix the above spices with 2 oz of water, then add to pork and mix in.
YUM!
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fabshelly
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PostPosted: Thu Jul 06, 2006 6:43 am    Post subject: Reply with quote

Sounds awesome. I can't wait to try it. Mahalo plenny!
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WyoDiva
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PostPosted: Thu Aug 10, 2006 8:05 pm    Post subject: Reply with quote

These tasted good when done, but were a pain to make. They fell apart all over the pan as they cooked. ;)
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Sally
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PostPosted: Thu Aug 10, 2006 11:48 pm    Post subject: Reply with quote

Jaybird wrote:
To 1 lb of ground pork, add:
1 tsp salt
1/4 tsp ground pepper
1/2 tsp rubbed sage
1/8 tsp ginger
1/4 tsp nutmeg (freshly ground is awesome!)
1/4 tsp thyme
1/4 tsp paprika

First mix the above spices with 2 oz of water, then add to pork and mix in.
YUM!

Thanks for posting this, Jaybird.
I was about to post asking this very question! Because any sausage meat here is way too full of carby fillers for me to want to use - and tastes more like cardboard than meat anyway.

Hmm, Scotch eggs for dinner in this house tonight!
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Sally
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PostPosted: Thu Aug 10, 2006 11:50 pm    Post subject: Reply with quote

WyoDiva wrote:
These tasted good when done, but were a pain to make. They fell apart all over the pan as they cooked. ;)

How much meat did you use for each egg? I think the fillers in sausage meat would help hold it together. Maybe adding a beaten egg to the meat would help bind it?
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NikkiLC
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PostPosted: Fri Aug 11, 2006 1:12 pm    Post subject: Reply with quote

i used to make for my kids when they where younger a version of scotch eggs where i would mash the boiled egg up with mayo just enough mayo to bind it with bit of melted butter and pepper. Roll into small balls and chill then cover in sausage meat (ground pork) then cook in the oven easyer then turning in the pan .
they used to eat them with tom sauce.
Readign this tread reminded me i might make some more i have found a local old fasioned butcher that makes his own sausages and can make rusk free ones. Bought his last 1lb of them today waiting for them to defrost cause i have missed sausages now i can have them Smile
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kallyn
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PostPosted: Sun Mar 30, 2008 4:48 am    Post subject: Reply with quote

I made one scotch egg just to test it out and it was so good!  I made the "breakfast meatballs" from the red meat recipe section and I had a little meat left over that wouldn't fit onto my baking sheet, so I wrapped it around a hard boiled egg.  I cooked it for 25 min at 400 in my toaster oven and it was perfect.  I think I'm gonna have to start making batches of this stuff.   Thumbs Up  (I love these little orc dudes, btw! hehe)
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adwred
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PostPosted: Sun Mar 30, 2008 1:34 pm    Post subject: Reply with quote

This is the third reference to scotch eggs that I've read/heard about in 2 days. I think the planet is trying to tell me something. I adore Scotch eggs. They used to be a childhood staple (the breaded, deep-fat-fried kind) around my house, so I have no idea why I haven't experimented with the unbreaded kind!
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kallyn
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PostPosted: Sun Mar 30, 2008 2:41 pm    Post subject: Reply with quote

The universe is singing its scotch egg siren song to you!  You must heed the delicious call!

Last edited by kallyn on Sun Mar 30, 2008 3:00 pm; edited 1 time in total
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adwred
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PostPosted: Sun Mar 30, 2008 2:50 pm    Post subject: Reply with quote

Oh I hear you, scotch egg siren! I'm coming!
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adwred
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PostPosted: Tue Apr 01, 2008 10:11 pm    Post subject: Reply with quote

Making these, as we speak!
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kallyn
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PostPosted: Tue Apr 01, 2008 10:33 pm    Post subject: Reply with quote

Let us know how they turn out!
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Carnation
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PostPosted: Tue Apr 01, 2008 10:41 pm    Post subject: Reply with quote

I've found that scotch eggs make a very nice portable snack.  Smile
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adwred
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PostPosted: Tue Apr 01, 2008 10:44 pm    Post subject: Reply with quote

*mouth full*

OMG so good.
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adwred
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PostPosted: Sat Dec 20, 2008 5:47 pm    Post subject: Reply with quote

I'm going to a yule potluck tomorrow and I'm going to bring these!
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adwred
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PostPosted: Mon Jan 05, 2009 5:52 pm    Post subject: Reply with quote

These were, yet again, a huge hit. They were the only thing on the table that completely disappeared. Needless to say, there was plenty of three bean salad left at the end of the night.


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