Scotch Eggs
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Author Notes: While the Queen celebrated her Golden Jubilee last month, my friend Sarah Jayne celebrated her 40th birthday (we affectionally called it her "Ruby Jubilee") and asked me to cater a party with all of her favorite pub foods. My husband and I first had scotch eggs when visiting Epcot, we were fortunate enough to have them in an actual pub a few years later and while we enjoyed them, it took SJ's birthday to bring them back into rotation. My original recipe came from the Disney cookbook, "Cooking with Mickey around our world"...I've updated the breading to use panko crumbs and I pan fry the eggs instead of deep frying as well as using a mix of fresh herbs instead of dried spices. The mustard-mayo blend is also my own combo.
- lorigoldsby
Food52 Review: These crunchy sausage-and-egg combos make the perfect bite-sized treats for an afternoon game. The traditional Scotch Egg is elevated to new heights thanks to the addition of a panko crust and an accompanying zesty sauce. The fresh herbs help lighten the somewhat heavy flavor, and the sauce packs a zingy punch, especially with that kick of cayenne (start with a pinch and add until it reaches the right amount of heat). It may take a minute to perfect a sausage wrapping technique, but the results are worth the extra effort. The amount of sausage used in wrapping helps determine the number of completed eggs, so make a little extra sausage mixture if you want a full eight. - figgypudding
Serves 8 people
- 1 pound sausage
- 1/2 bunch each of parsley, sage and thyme, finely chopped
- 8 eggs, soft boiled
- 2 eggs, lightly beaten
- 3 tablespoons milk
- 1 cup panko bread crumbs
- 1/2 cup mayonnaise
- 3 tablespoons Coleman's mustard
- 1 teaspoon Worcestshire sauce
- 1-2 tablespoon Fresh lemon
- Oil for frying
- Soft boil your 8 eggs, peel and chill. Mix sausage and finely chopped herbs.
- Take the palm of your hand and place the egg in it. If you are lucky to have Seinfield's "man hands" as I do, then you will see how much sausage to flatten out on your palm.
- Wrap sausage around the egg. Repeat with the other eggs. Dip in egg/milk mixture and roll in panko crumbs. (Note: you do not want a thick wrapping of sausage! You will overcooked your eggs by the time you get the sausage done.)
- Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these. If you need to make a large batch of these, lightly fry and then keep warm in a 250 oven until ready to serve.
- While your oil is heating, make the side condiment: mix together mayo, mustard, white balsamic vinegar, Worcestershire sauce, lemon and cayenne.
- Deep fry at 350 for 3-5 minutes, until the outsides are a deep brown and the sausage is cooked through. Drain each egg on a paper-towel-lined plate. To serve, you can either cut them into quarters/wedges or if serving on toast, slice them. You can add another sprinkling of cayenne on top of the mustard sauce if you desire.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pub Food
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about 1 month ago lorigoldsby
Thanks for posting your tip Mark! I usually just "play" with it, but I've been making them for so many years, I know the right amount...my husband would have liked your tip when I had to make 40 of them for a party last year!
about 1 month ago Mark Food
The best way to get the sausage the right thickness around your egg is to use your rolling pin (or a bottle) and roll the sausage between two sheets of glad wrap remove the top sheet, slide the bottom onto your hand and then put the egg in and wrap.
2 months ago Dana's Plate
Great recipe! Sauce looks tasty. If you don't wan't to deep fry, you can bake scotch eggs at 375 for 30 minutes
9 months ago lorigoldsby
Thanks Figgypudding for your nice review and good notes! You are right...I usually do have a little more than a pound of sausage...I tell the butcher to give me a pound...they usually scoop out 1.25 pounds onto the scale and look at me, then I always say, "oh that's ok."
9 months ago Midge
Congrats on the CP lori. LOVE scotch eggs.
10 months ago lorigoldsby
Somehow my last edit didn't make it in...to the mayo...as in step 5...add in 2-3 T of white balsamic vinegar and 1-2 t of cayenne.
10 months ago lapadia
Love this recipe, Lori, and your presentation too!
10 months ago lorigoldsby
Thanks Lapadia! I only recently started quartering the eggs...much nicer presentation I think. That way, each bite gets a bit of the yolk.
10 months ago aargersi
Abbie is a trusted source on General Cooking.
I love that these started from Mickey's cookbook! They sound great - and I love the dipping mayo too
10 months ago lorigoldsby
Thanks aargersi! That vacation was in the early days of our marriage and I started collecting cookbooks from our travels! Lots of good memories from that vacation and I was able to replicate a variety of world cuisines when no one in our town had authentic spanish food, much less Morroccan food!
10 months ago lorigoldsby
Finally done! Just under the wire...thanks for being patient!