sausage wrapped eggs

I saw a mention of these, and they brought back some mighty fine
memories. There was a British tavern-themed microbrewery in downtown
Raleigh that offered up a reportedly authentic menu of generic British
tavern food. One of my favorites there was the Scotch Egg, which could
easily be described as a sausage wrapped hardboiled egg. I've never
tried making them here, but think it'd be fun to give them a try the
next time I fire up the deep fat fryer. I suspect that they'd hold up
well for a week or so in the refrigerator, but would be concerned about
how they'd be if frozen.

The ones in Raleigh were served with a teaspoon or so of a sauce on the
side for dipping. IMHO, the sauce was little more than Thousand Island
Dressing that had been run through the blender to make it smooth.

I Googled Scotch Eggs and this appears to be the best recipe. If
anyone's done them at home, I'd appreciate any comments or suggestions.

[Only registered users can see links. ]
--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

[Only registered users can see links. ] wrote:

There was some discussion of them and some pics posted on a.b.f a couple of
years ago. I can't find the pics, but your recipe, above, looks like the
second of two I saved (but never made), at the time.

Scotch Eggs

8 hard-boiled eggs, shells removed
Flour
2 pounds bulk sausage meat
1-1/2 cups fresh bread crumbs
1 tablespoon mace
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 beaten eggs
Vegetable oil, for deep frying

Dust eggs lightly with a little flour and set them aside.
Roll out sausage meat on flat surface with a pastry roller. Mix bread
crumbs with the mace, salt and pepper and put them in a shallow dish.
Take each hard-boiled egg and dip it into the beaten eggs, then put it
on the sausage meat and, using your fingers, wrap the meat over the
egg until it is entirely covered. Be generous with the meat - it
should be at least 1/2-inch thick around the egg.
Once egg is covered, roll it in the bread crumb mixture and smooth it
back into shape so that it still resembles an egg. When all the eggs
have been wrapped this way, heat the oil and deep-fry the eggs until
they are golden brown.
Allow the eggs to cool at room temperature for at least 2 hours before
serving. Makes 8 eggs.

Approximate nutritional analysis per egg: 441 calories, 32 grams fat,
421 milligrams cholesterol, 825 milligrams sodium.
(From "Great British Cooking: A Well-Kept Secret" by Jane Garmey,
HarperPerennial)

Scotch Eggs

So fattening but so good! This recipe makes 6 Scotch eggs.

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg
in flour and with hands press a portion of the sausage around each egg.
Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs.
Heat vegetable oil to 350 degrees Fahrenheit.
Cook each egg in oil about 4-5 minutes or until sausage is cooked and
browned. Drain on paper toweling. Serve warm.

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> Googled Scotch Eggs and this appears to be the best recipe. If


Had one once, served at the bar at Plainfield Station, outside of
Davis, CA. (c. 1980's) (think "lamb").

Udder 'dan 'dat, can't say much 'bout 'em.

-Zz

Zz Yzx wrote:
I got the fixin's, but didn't work on it tonight. I'm thinking about
experimenting with saran warp to cut down on the thickness of the
sausage wrap around the egg.

Tonight, it was breaded porkchop sandwiches.

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

Nonnymus wrote:


Nonny,

You in Raleigh??

The place was Greensheilds before it caught fire. Here is
our pic (ever so sorry before I learn a bit of photography).
I would NOT deep fry it , but bake it. The key is to get the
covering even and the mustard sauce on target.

Good Luck.

Craig off of ten ten and Holly Springs

Nick Cramer <[Only registered users can see links. ]> wrote:


I posted the pics. I can't find them anymore either. Must have
been my previous hard drive. I think Graeme may have posted some,
too.

I think somebody even tried to do a raw, broken egg inside sausage.
I told him it wouldn't work... ;-) Who wants to fess up to that
one?

I didn't deep fry them, just baked them. They come out just fine
that way. Everybody who tried them agreed that they needed a sauce
of some sort as they are kinda dry.

-sw

Craig Watts wrote:


We still have family living in Garner. Yes, it was Greenshield's and I
didn't know there was any fire. Hopefully, the big Acorn wasn't harmed.
<grin>

I have the eggs hard boiled and will start experimenting tomorrow. The
current scheme does involve deep fat frying individually in a Fry Daddy,
with the egg skewered to maneuver it. I'll report in with the results.

Nonny

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

Sqwertz wrote:



I think deep frying them gives them more moisture. I made some using
crushed deep fried pork rinds instead of bread crumbs to make them
carb-less (mostly). Came out pretty darn good!



--Brett

vex wrote:

Brett, I nominate your post for reply of the week. Wow, I never thought
about that. First, I'm gonna' make them using the bread crumbs I have
in the cabinet, but once I get the technique down pat, I'm sure going to
try your idea. Thanks!

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?