Scotch Eggs

Keltin

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Here is a recipe DW and I found in a small country cookbook we bought while on vacation in the Smokey Mountains. True country stuff in that little book, and this little gem I had never heard of. Definitely not good for you, but they are very good. I usually only cook one and we share it at breakfast.

Warning: Not for the faint of heart or those worried about cholesterol.

Scotch Eggs

Ingredients

1 lb breakfast sausage (like Jimmy Deans)
4 hardboiled eggs, peeled

Procedure

Divide the sausage into 4 portions. Carefully wrap the sausage around a peeled hardboiled egg until it is completely encased. Deep fry the sausage wrapped eggs in 3 inches of 350 degree oil for 10 minutes or until they “stop talking” (bubbling).
 

Keltin

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Holy cow dude!!! I'll be clutching my chest while snarfing these down!! LOL
Thanks!


When we read that recipe in that little cookbook years ago, I couldn't believe it! But we tried it, and it is rather tasty, especially with buttered grits! I found a pic of one on the net. View it here. I haven't made these in a while, so I guess it's about time! :lol:
 
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QSis

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Ahhh, first had them in Scotland (Glasgow), then made them at home once for a Great Britain-themed feast.

Delicious, but very heavy fare.

Lee
 

joec

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Had some of these in Blowing Rock, NC a few years ago while there visiting. I loved them and asked how they where made. I was given a recipe similar to yours just to use Italian sausage instead of the breakfast but really don't see that as much different.
 

BamsBBQ

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Had some of these in Blowing Rock, NC a few years ago while there visiting. I loved them and asked how they where made. I was given a recipe similar to yours just to use Italian sausage instead of the breakfast but really don't see that as much different.

yah i have had them both ways... italian sausage just has fennel seed in it and breakfast sausage generally doesnt

i have had these also lightly breaded and baked in the oven
 

Keltin

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Ok, so I decided to go ahead and make these again.

Tip: Mash out your sausage on a sheet of greased (PAM) aluminum foil. This gives you uniform thickness and you can then fold the foil around the egg like a taco. From there, you form the Scotch Egg like you're making a large meatball.

Tip: Use a little more sausage than you think you'll need to cover the egg. The sausage shrinks as it cooks and can split open leaving the egg exposed.

Tip: Once you have made the eggs, put them in the freezer or fridge for a bit to harden them up. The sausage gets very loose and greasy as you work with it in your warm hands.

Eating them: they are great just plain, or with sauce. You can slice them and top your beans, grits, or greens with them. And my favorite is to use the slices for a sausage & egg biscuit.
 

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QSis

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WOOOOOOOOOWWWWWW!!!

Perfectly beautiful, K!

Did you use a sage-flavored breakfast sausage?

I might have to try these, too!

Lee
 

Sass Muffin

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I posted a link in here of when I made scotch eggs almost 2 years ago and posted it on Doc's FF, but removed it. lol
Those do look nice Keltin.
Ever try them with the maple flavoured bulk sausage?
 

Keltin

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Thanks everyone. Yeah, I used sage flavored sausage (mild). I bet the maple flavored would be good! We love maple flavored sausage for breakfast, biscuits, and other recipes. I'll be trying that next. :thumb:

Oh, I forgot to mention the fry time. These fry up fairly fast and are done in 6 - 7 minutes.
 
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