Scotch Eggs

Homemade pub grub

Originally appeared in the October 14, 2010 edition of the Southside Times.

When it comes to hearty snacks—recipes that sentimentally insulate us during chilly seasons—it’s hard to top Scotch eggs.

Picture the scene of a comfy, dimly-lit English pub:  patrons conversing over amber pints of ale, snuggly surrounded by dark, wood-paneled walls.  Now glance over by the bartender, at the large jar of pickled eggs resting on the countertop.  To be sure, there’s a rich history of egg-based appetizers in English-style pubs.  More after the jump:  Scotch eggs are hard-cooked eggs, wrapped in savory herbed sausage, and then fried to golden brown.  The contrast between crisp, coarse sausage and silky, crumbly egg is a completely unique combination.

Not only are Scotch eggs popular across the pond, but appear in many Brit-style bars here in the U.S.  They’re even on the menus of a few restaurants here in Indy—immediately springing to mind are MacNiven’s on Massachusetts Avenue and the Red Lion Grog House in Fountain Square.

Too labor intensive?  Perish the thought.  The ingredients are easy to obtain and the prep is simple.  My only suggestion would be to keep an eye on your heat, as fry-oil can get unruly if you don’t keep it stable.  You may not be able to recreate the warm-and-cozy atmosphere of an English pub, but you can certainly supply the grub.

Scotch eggs

Yield:  6 eggs

  • 1 pound ground pork
  • 3 tablespoons fennel seeds
  • ½ bunch fresh sage, small chop
  • 3 tablespoons fresh parsley, small chop
  • To taste, kosher salt and white pepper
  • 1 egg
  • 6 hardboiled eggs
  • 4 cups oil (vegetable or canola)
  • 1 cup seasoned, all-purpose flour
  • 1 egg, beaten
  • ¼ cup milk
  • 2 cups Panko breadcrumbs

1.  Preheat oven to 375ºF.

2.  In a heavy-bottom stockpot or saucepan, heat oil to 350ºF.

3.  While oil and oven are heating, prepare the Scotch eggs.  In a stand mixer with paddle attachment, combine pork, fennel, sage parsley, salt and pepper.  Mix on medium-low speed.  Add egg—don’t overdo it, mix until just incorporated.

4.  Pat the hardboiled eggs dry with a paper towel.  Form the sausage mixture into six, evenly-sized discs.  Place the eggs in the center of the discs, and cover each egg until completely coated with sausage.  Chill for 20 minutes.

5.  In shallow containers, prepare the three-step breading:  seasoned flour, beaten egg with milk, and Panko breadcrumbs.  Dredge the eggs in flour (making sure to shake off excess), egg, and then breadcrumb.

6.  Deep fry at 350ºF until golden brown (about 5-7 minutes), turning to ensure even cooking.  Remove from oil and place on a sheetpan or roasting pan.  Bake at 375ºF until sausage is cooked (approximately 15 minutes).  After removing from oven, allow Scotch eggs to rest for 5 minutes.

7.  Cut each egg into quarters.

8.  Optional serving suggestion:  serve atop watercress salad and horseradish-mustard dipping sauce (recipes follows).

Horseradish-mustard dipping sauce

  • 1 cup mayonnaise
  • ½ cup freshly grated horseradish
  • ½ cup stoneground mustard
  • To taste, white pepper.

1.  Whisk ingredients together.  Chill before service.

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Published in: on October 14, 2010 at 5:11 pm  Leave a Comment  
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