Sunday brunch in our house. I had the plates on the kitchen counter, and got a chance to photo before they became history. It does not take long in this house.
Scotch Eggs, neeps and tatties is the favourite of our children.
Those look great! Man, I'm glad it's lunchtime now.
I have always tempered my killing with respect for the game pursued. I see the animal not only as a target but as a living creature with more freedom than I will ever have. I take that life if I can, with regret as well as joy, and with the sure knowledge that nature's ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. - Fred Bear
1 chub of sage sausage = about 4-5 "eegs" ( cool but not cold)
hardboiled eggs (still warm)
seasoned crutons
hardboil eggs and immedeately take out of the hot water and submerge inCOLD water
shell eggs and put them aside
( dont refrigerate them as this will cause the sausage to not cook against the egg.)
while the eggs are boiling take the box of seasoned crutons and put them into a 1 Qt. ziplock bag and use a rolling pin to cruch them into crumbs. ( or if you have a food processor grind em up in that and put it into a ziplock)
pull out about an approx 2" Dia. ball of sausage and knead it in your hand to "mix it up"
this helps it stick together to itself.
now flatten it in your hands to about a 1/2 " thick patty approx 8" dia.
put the (still warm from boiling) egg into the center of the patty and wrap the sausage around the egg. if you notice a thin spot push the sausage into the area needing coverage. you want EVEN coverage or one part wont cook while the other part is burnt!
drop the egg into the ziplock bag and gently squeeze the crumbs into the "egg" by cupping it in your hands this will help the crumbs stick to the sausage.
OK now the oil....
I use vegi oil it seems to not leave the oil flavor/residue when done cooking
if you use an 8Qt stock pot ( the kind you'd use to make spagetti ) itll take almost a full gallon of oil to have enough to cover the eggs. on my stove i set the heat at about an 8 out of 10 ...if you have a thermometer 290-325 degrees will do ya right.
deep fryers are ALOT better same temp
no real cooking time its pretty much trial and error but I look for the outside to be almost a burnt toast brown.
remember ....its still cooking when you pull it out so dont leave it in TOO long!
I plan on trying it with spicy italian sausage once to see how it tastes.
I learned all this by trial and error...a mom of a buddy of mine ( who's originally from across the pond) made them once and only told me what was in em not really how to make em !
enjoy!
KFP
Irish diplomacy: is telling a man to go to he)) in such a way that he looks forward to the trip!
They do best deep fried, floating in the fat. If I even look at one now, my Cardiologist has a heart attack!. They are dangerously unhealthy. But I usually make just two for a New year 'Naughty Treat'.
Originally Posted by Jock Scot
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