Scotch Eggs

Serves 6

File this under traditional Scottish pub food and quick &

easy favorites. Scotch eggs make a great brunch item, equally great for picnics, tailgates or whenever. Serve them warm or cold, with mustard, catsup or any of your favorite sauces. I like mine with a blend of catsup and A-1. Thank you flickr for supplying the picture.

1 lb. bulk breakfast sausage
6 hard-boiled eggs, peeled, Tip: medium size eggs work best
3 tbsp. chopped parsley
½ tsp. ground sage
1 tbsp. mustard, preferably Dijon
salt and pepper
flour, for dredging
3 raw eggs, divided use, 2 beaten
breadcrumbs, dry are traditional but fresh, multi grain even panko
are good alternatives
vegetable oil (for deep frying)


Mix sausage, parsley, sage, mustard and 1 raw egg in a medium bowl. Season with salt and pepper. Place flour in a mixing bowl. Place beaten eggs in another mixing bowl. Place bread crumbs in yet another mixing bowl. Divide the sausage mixture into 6 patties. Roll the hardboiled eggs in flour. Using wet hands completely wrap and cover an egg with a sausage patty, trying to retain an egg shape. Make sure you have no holes and the seams are sealed. Repeat with remaining hardboiled eggs and patties. Roll and coat wrapped eggs first in the flour, then in the beaten eggs and then in the breadcrumbs. Press crumbs firmly into the sausage. Deep fry the scotch eggs at 325 degrees until the coating is deep brown, about 6 minutes. Remove eggs from oil and drain on paper towels. Enjoy!

TG
06/09