Appetizers

Ditalini’s Scotch Eggs

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Scotch eggs

Ditalini recently learned how to make Scotch eggs, the popular pub appetizer. While we were in Las Vegas with our family for Thanksgiving, she walked daughter-in-law Truffle and grandson Pesce through the process.

Ditalini's Scotch Eggs

  • Servings: 6 (2 apiece)
  • Difficulty: medium
  • Print

Ingredients

  • 6 hard boiled eggs, peeled
  • 1 lb Jimmy Dean’s hot sausage
  • bread crumbs

Directions

Cut the sausage in 1″ patties, then flatten each patty on your hand with your other hand. Holding the flattened patty in one hand, place an egg in the middle and wrap the patty around it, pinching the edges together. Roll the covered egg in bread crumbs and set aside on waxed paper.

Using an electric deep fryer or oil heated in a pot, immerse each egg in hot oil for 3 1/2 minutes, then remove, drain, and place aside on paper towels.

Cut the deep fried eggs in half lengthwise. If the sausage is browned through, they are done. If the sausage is still pink inside, place those eggs in a preheated 350° oven for a few minutes until done.

Serve with hot mustard or honey mustard. Scotch eggs are sometimes served with pickles, pickled onions, and cheese.


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Truffle wrapping an egg

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Finishing the wrapping

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Rolling the egg in bread crumbs

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Pesce takes a whack at it


Notes

It’s a lot easier to buy a six-pack of hard boiled, peeled eggs at the supermarket than it is to do it at home. You may want to experiment with dipping mustards to find one to your own taste.

© 2014 – 2021, Crouton deMenthe. All rights reserved.


About Crouton deMenthe  Amateur cook and barbecue fanatic.


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