Scotch Eggs
by Michael Smith
- Ingredients:
- 6 eggs
- 1/2 cup of flour, give or take
- 1 lb. ground sausage
- 2 Tbsp. sage, chopped
- pinch of mace
- 1/2 cup breadcrumbs
- Directions:
- Hard-boil the eggs and peel them.
- Roll the peeled eggs in flour. If they're a little wet from the peeling, so much the better.
- Mix sage and mace into sausage.
- Take about 1/6 of a pound of sausage for each egg, and wrap the eggs in it. I find the easiest way to do this is to make the sausage into a little ball and flatten it out in the palm of my left hand. Then I place the egg in the middle of the sausage and use both my hands to shape the sausage around it. A little gentle pressure can help eliminate air pockets and even out the coating. It's easier than it sounds.
- Then dip the ball in beaten egg, and roll it in breadcrumbs.
- Deep-fry, one or two at a time, at about 325-350 degrees (depending on the thickness of the sausage) for 4-5 minutes. Drain and allow to cool completely before halving them.
- Notes:
- I like to add a little extra salt to the sausage, but this can be a bit of a lottery. You also sometimes see "mini" eggs about the size of golf balls -- made with the eggs chopped small and formed into little balls -- at buffets and so on, as they are a little more genteel and not so filling. I have always rather wanted to make them with quail eggs.