During our trip to Oregon this summer, we came across a great Irish pub near Nye Beach in Newport. Not only does Nana's have to die for Reuben sandwiches, Cottage Pie and Bangers and Mash, their appetizers are second to none including Scotch Eggs. It was a first try for the big guy and he was suitably impressed.
Needless to say he's been hounding me for a repeat ever since and while I'd love another reason to head back to Oregon immediately, it does seem rather far to go for something we can make at home. Although we'd planned to rotisserie a chicken on the barby yesterday afternoon, our overindulgence Saturday night meant a change in menu. Salad seemed like a much better idea and I figured it'd be a great opportunity to make these cackleberries and put an end to the big guy's chirping.
Easy to make though a tad time consuming, these little gems are simply boiled eggs wrapped in a sausage blanket, dipped in crumbs and deep fried. Super right out of the fryer along with some grainy mustard, they're great cold too and in fact would be fabulous picnic food. Trust me, they're totally, completely and positively addictive.
Scotch Eggs
1 dozen eggs, boiled, shelled and cooled
1 pound Jimmy Dean regular sausage
1 pound Hot Italian Sausage
3/4 cup all purpose flour
3 eggs, well beaten
1 tablespoon water
1-1/2 cups seasoned bread crumbs
1/2 cup panko crumbs
Dry eggs well with paper towels. Mix together regular and hot Italian
sausage until well combined. Using one third cup of sausage, press it into a
flat, round shape about 4 inches in diameter. (I pressed mine between 2 pieces
of plastic wrap and then peeled off the wrap.) Place egg in center of sausage
meat and form meat around the egg being sure to cover the egg completely. Set
aside.
Set up a dredging station - Place flour in a container. Beat eggs
together with water and set aside. Combine seasoned bread crumbs with panko
crumbs and set aside. Coat sausage wrapped eggs in flour, then in egg mixture and finally roll
in bread crumbs. Place coated eggs on a sheet pan and refrigerate for 20
minutes to set breading. Meanwhile heat a minimum of 2-1/2 inches of oil in deep fryer to 350.
Cook eggs 3 at a time, without crowding for 4-1/2 minutes or until a deep
golden brown. Remove when done and drain on a rack. Slice in half and serve with spicy grainy
mustard. Store leftovers in coldest part
of refrigerator.
The perfect dish! I adore protein! And your egg is perfectly cooked! Bravo!
Posted by: Nanan | 08/09/2010 at 06:11 PM
Thanks Lea. They're numm yummy for sure.
Posted by: June | 08/09/2010 at 07:07 PM
left overs are really good for lunch too. oh yeah and breakfast. Kind of like a egg sausage sandwich with out the bun. :-)
Posted by: big guy | 08/10/2010 at 08:12 AM
I've never had scotch eggs. I thought for sure that scotch was going to be an ingredient...LOLOL!
They look absolutely delicious!
Posted by: Mags | 08/10/2010 at 09:47 AM
Mags - better scotch than beer or we'd be suffering from the same malady you are re the beans. LOLOL
Posted by: June | 08/10/2010 at 09:55 AM
Hooray - someone else who know eggs as cackleberries! Love your sausage wrap - using a well flavoured sausage meat is so worth while with scotch eggs.
Left over sausage meat? mix in finely chopped onion and well chopped fresh tomato. Next cover little balls of this mixture in breadcrumbs, then fry them too. More flavour and crunchy happiness (and happy memories for me of my Paternal Grandmother's cooking)
Super thanks for sharing!
Posted by: Michelle in NZ | 08/13/2010 at 09:54 AM
Michelle - thanks so much for visiting and for leaving a comment. Also thanks for the hint re leftover sausage. Sounds delicious.
Posted by: June | 08/13/2010 at 10:45 AM