Scotch Eggs (Lots of pics)
I've been carrying a lunch cooler on and off for a while now, and have begun to take one regularly these days when I am headed out on an overnight trip, which is almost every one! I pack a pretty good lunch, if I do say so myself, but I am always trying to improve the quality and variety beyond the commonplace - the regular P, B & J sandwich and Thermos of soup. I'll make a ham & cheese or roast beef sandwich with all the trimmings, take along chips, a pickle, a piece of fruit or two etc. I'll buy those single serve little yogurts and fruit cups as well.
But I wanted to expand this little moveable feast, if you will and so I've started packing things like a few chunks of pickled herring and marinated artichokes, I just put stuff like that in seperate zip-lock bags.
But the search for more unusual items that will keep in a small ice chest/lunch cooler for up to 2 days got me thinking about good ol' fashioned English Pub Foods.
So I landed on Scotch Eggs.
If you've never heard of this or had them, it's basically a hardboiled egg wrapped in sausage meat and then deep fried.
Like so many recipes, Googling Scotch Eggs will give you many, many results and a nice variety of ingredients and methods, but they are all basically a sausage wrapped hard boiled egg.
So here's mine;
The basic ingredients; Pork sausage, and some herbs and spices to mix into it. 3 hardboiled eggs are cooling.
I am only making 3 here, so I used maybe 3/4 of the roll of sausage and into that I mixed maybe 1/2 tsp of each of the above herbs plus one tablespoon of flour. When it was good and mixed I split it into 3 portions;
I mixed about 1/2 cup of flour with salt and pepper, some garlic powder, thyme, sage and paprika. I coated the eggs with this;
Now to roll out the sausage. I laid some cling film on the board and placed one of the portions on it, then covered with another sheet of film;
Then rolled it out with my pin;
Now to wrap the egg. I placed the first one in the middle and lifting the cling film, proceeded to cover it with the sausage.
Got it all around.
Now to smooth it out
and end up with what looks like a meatball!
3 of them ready to go;
Now to bread them. The recipes I looked at called for an egg wash and breadcrumbs, so I mixed a raw egg with a dash of cream and put that in a small plastic container. In another plastic container I placed some Italian breadcrumbs.
Two of them ready to go;
I don't have a proper deep fryer so I am going to use a small pot with about 2 cups or so of vegetable oil. I used my instant read thermometer to make sure I had the oil about 350 degrees. Marinara and water boiling for my spaghetti dinner. Gently in with the first one;
After only about 3 or 4 minutes it was time to turn it.
In total it took less than 8 minutes to get it nicely brown all around;
3 of them all finished;
Now for the test - let's see how they look when cut open;
Not bad. Not bad at all;
I made a bit of a sauce using ketchup, spicy mustard and some horseradish. It was yum!;
I'm typing this from a hotel in Charleston, SC and I brought one with me. It was delicious chilled as well as warmed in the microwave.
A bit time consuming but really yummy. Give them a try!
Enjoy!
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For real. Great pics and easy step by step instructions. I really enjoy your pic threads 
Glad you liked it! 
totally trying this, nom, nom, nom, Oh yea!
I wish you had your own cooking show. You do a great job explaining how to do each step and showing it in the pictures. 
That looks yummy. 
...you don't have one left, do you?
Worth the effort, in my estimation.
like Spice Islands, etc.
Glad you liked the thread!
eat meat!!!
Great thread!
Last time we did them that way, we did the eggs for eight minutes (put in cold water on heat, the instant it boils set the timer, ice immediately when timer goes off) and then just as above except we did a double-dip in panko to build up a really solid crust what with the squishy egg and not-so-dense homemade sausage. They came out amazing..
Thanks for the recipe. Gotta try them
