Scottish egg balls experiment

[arrogcow]

Scottish eggs have been discussed here a few times. I have always liked these at the local pub that makes them.

Anyway, a family tradition around the hollidays is to make sausage balls (recipe in a minute). As an experiment, I decided to try and combine the two.

The basic recipe for a sausage ball is
1 LB sausage
10 oz grated cheese
3 cups Bisquick

Mix together roll into about golf ball sized balls and bake at 375 for about 12 min. (serve with jelly - breakfast or mustard - lunch)

Over the years I have modified it to 1 lb or cheese (you can never have too much cheese) and only 2.5 cups bisquick.

Anyway, I made a batch and wrapped it around hard boiled eggs (it only made 6 with the smallest eggs I could buy, but that was enough for breakfast). It was only a partial success. They tasted great, but the sausage mix wasn't wraping right so it looked more like an egg in a nest. I suspect that it was a combination of the bisquick and that I was using a new brand of sausage that seemed to have less fat. Next time I try I'm only going to use 2 cups of BQ.

Still a heart attack waiting to happen, but slightly healthier since they are baked instead of deep fried.

Adam

[auld argonian]

Sausage with less fat...I have to always explain to my wife that you just can't cook things properly without some fat...it's necessary.

Best

AA

[Planopiper]

We fry them in a shallow pan of oil. It works great. Growing up, my mom always made sausage rolls. They are a completely different beast from scotch eggs, except for having sausage in the recipe.

[arrogcow]

Sausage with less fat...I have to always explain to my wife that you just can't cook things properly without some fat...it's necessary.

Best

AA

It wasn't deliberatly a "low fat" sausage. It just seemed a little less greasy than the sausage I usually use and that seemed to hinder the binding around the egg.

Adam

[Caradoc]

It wasn't deliberatly a "low fat" sausage. It just seemed a little less greasy than the sausage I usually use and that seemed to hinder the binding around the egg.

I've had good luck with brushing the sausage around the egg with a bit of egg white, then rolling in bread crumbs before frying. Helps bind it together a little better.

[Jerry]

Sausage with less fat...I have to always explain to my wife that you just can't cook things properly without some fat...it's necessary.

Best

AA

That is why you add some fatty pork to the ground meat when making venison sausage. Venison has almost no fat content at all.

[Bob C]

I always roll the sausage-covered egg in beaten egg and then in breadcrumbs before frying.

I use a deep fryer.

Your experiment sounds tasty, Arrogcow. Sadly, I've nearly given up Scottish eggs and their ingredients. Cholesterol issues, y'know. I make them as a treat once or twice a year.

[wsk]

Just ... barely ... able ... to ... type ... arteries ... are ... hard . en . ing ... can't ... contin ... u ...

[Tattoo Bradley]

Yummy.
That's it. I'm off work starting tomorrow through Monday, and I'm making some darned Scottish eggs. It's final.

[Tattoo Bradley]

Alright. I made a batch tonight. They were a COMPLETE success. The only thing I'll be doing different next time, is adding a wee bit of salt to the breadcrumbs. I know it was mentioned to do so, but I failed to as I thought it was a bit much. Anyway, they are everything my belly hoped! Here's a snappy of a half dozen. I recommend everyone trying these.