Continuing on with the pub food theme, here is one of my absolute favorites – The Scotch Egg. A hard boiled egg wrapped tight in herbed sausage, then breaded and deep fried. Served with honey mustard and a beer – and I’m in heaven!
What you need:
- 4 hard-boiled eggs, peeled and dry
- 12 oz hot pork breakfast sausage
- 2 Tablespoons chopped, fresh sage
- 2 Tablespoons chopped, fresh parsley
- 2 Tablespoons chopped, fresh chives
- 1 clove crushed garlic
- 1 ½ teaspoon garlic salt
- ¼ cup flour
- ½ cup breadcrumbs
- 1 egg, beaten
- Oil for frying
- ¼ cup Dijon Mustard
- 1/8 cup honey
How to Do it:
Mix the fresh herbs, crushed garlic, and ½ teaspoon garlic salt with the sausage. Let set for about 20 minutes for the flavors to meld.
Wrap each peeled egg with ¼ of the sausage mixture.
Heat the oil in a deep pan until it is about 350 degrees.
Roll each roll in the flour, then dip in the egg, making sure to cover all sides.
Roll in the bread crumbs and carefully place in the hot oil.
Gently roll and make sure all sides are browned well. Remove from the oil and place on paper towels to drain.
Preheat oven to 350 degrees. Place each egg on a rack and bake for about 30 minutes, making sure the sausage is cooked all the way through.
Remove from heat and allow to cool slightly.
While the eggs are cooling, mix the mustard and the honey to make a dip for the eggs.
Makes 4 Eggs
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