A question about a recipe: Scotch Eggs

I have a question about the recipe "Scotch Eggs" from lorigoldsby. What kind of sausage is best for scotch eggs?

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
  • 5589 views
  • 8 Comments
Scotch Eggs
Recipe question for: Scotch Eggs

8 Comments

Sam1148 June 29, 2013
I've used just normal seasoned breadcrumbs and Panko before. But frankly they're so rich I've even skipped the breadcrumbs and they convection bake just fine.
It also helps to roll out the sausage between wax paper so you can get a thin coat on the eggs.
 
Sam1148 June 28, 2013
I use just mild breakfast sausage (Jimmy Dean). But I also don't deep fry them and use convection bake to cook them--the brown up just fine in the oven because they're pretty oily when cooking.
 
HalfPint June 28, 2013
Good to know. I will probably bake them since I hate the mess of deep frying. You used regular breadcrumbs?
 
HalfPint June 28, 2013
Good call on the pimenton. I just happened to have purchased a small (which I now regret because I should have gotten the larger size) container of Espelette.
 
dymnyno June 28, 2013
I have used country style pork sausage with good results. Or, you can just use ground pork and add your own seasonings and herbs.
 
HalfPint June 28, 2013
Any seasoning combo you recommend?
 
pierino June 28, 2013
I agree with dymnyno. If you can grind pork from a single piece or pieces you can season it with salt, pepper, fresh chopped sage to your own taste. I might be inclined to add pimenton to it but that would sort of take the "scotch" out of it.
 
dymnyno June 28, 2013
I have used country style pork sausage with good results. Or, you can just use ground pork and add your own seasonings and herbs.
 
Recommended by Food52