Friday, October 28, 2011

Traditional Pub Food - Scotch Eggs

A close friend made these Scotch Eggs -

A long time tradition in many pubs, the Scotch Egg is one of my favorites...and one I have introduced to many American friends. The usual comment is, "I've never seen anything like this before..."

They are delicious and a good "finger food" for parties especially if they are quartered. Following is my recipe.


4 hard-boiled eggs
1 pound package of sausage meat (any variety)
¼ cup of flour
1 egg
Oil for frying


Hard-boil the eggs (about 10 minutes). Plunge into cold water to stop a black line forming between the yolk and white part of the egg. Peel the eggs and roll into the flour. Divide the sausage meat into 4 pieces and carefully shape around the boiled egg. Roll the sausage in the flour, dip in the beaten egg mixture, then roll again in the breadcrumbs. Place in the hot oil, reduce the heat and cook for approximately 7-10 minutes until the sausage is cooked. However, if you slice in two with a sharp knife, and it appears the sausage is not thoroughly cooked, you can pop them into the oven for about 5 minutes at 350 degrees.

Good luck!