{"id":1792,"date":"2014-11-30T10:12:35","date_gmt":"2014-11-30T17:12:35","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1792"},"modified":"2021-03-02T09:53:53","modified_gmt":"2021-03-02T16:53:53","slug":"scotch-eggs","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1792","title":{"rendered":"Ditalini&#8217;s Scotch Eggs"},"content":{"rendered":"<figure style=\"width: 427px\" class=\"wp-caption aligncenter\"><a title=\"IMG_1037 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/15292361534\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" src=\"https:\/\/farm8.staticflickr.com\/7534\/15292361534_385ddf3aa2_z.jpg\" alt=\"IMG_1037\" width=\"427\" height=\"640\"\/><\/a><figcaption class=\"wp-caption-text\">Scotch eggs<\/figcaption><\/figure>\n<p>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.<\/p>\n<p><div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Ditalini&#039;s Scotch Eggs<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>6 (2 apiece)<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"1 hr\"><strong>Time:<\/strong> <span class=\"time\">1 hr<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>6 hard boiled eggs, peeled<\/li>\n<li>1 lb Jimmy Dean&#8217;s hot sausage<\/li>\n<li>bread crumbs<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Cut the sausage in 1&#8243; 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.<\/p>\n<p>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.<\/p>\n<p>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\u00b0 oven for a few minutes until done.<\/p>\n<p>Serve with hot mustard or honey mustard. Scotch eggs are sometimes served with pickles, pickled onions, and cheese.<br \/>\n<\/div><\/div><br \/>\n<center><\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<p><figure style=\"width: 213px\" class=\"wp-caption alignnone\"><a title=\"IMG_1030 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/15912782791\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" src=\"https:\/\/farm9.staticflickr.com\/8679\/15912782791_a8a6067f78_n.jpg\" alt=\"IMG_1030\" width=\"213\" height=\"320\"\/><\/a><figcaption class=\"wp-caption-text\">Truffle wrapping an egg<\/figcaption><\/figure><\/td>\n<td>\n<p><figure style=\"width: 213px\" class=\"wp-caption alignnone\"><a title=\"IMG_1031 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/15295105843\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" src=\"https:\/\/farm8.staticflickr.com\/7545\/15295105843_2fe1a401d3_n.jpg\" alt=\"IMG_1031\" width=\"213\" height=\"320\"\/><\/a><figcaption class=\"wp-caption-text\">Finishing the wrapping<\/figcaption><\/figure><\/td>\n<\/tr>\n<tr>\n<td>\n<p><figure style=\"width: 213px\" class=\"wp-caption alignnone\"><a title=\"IMG_1033 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/15888974346\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" src=\"https:\/\/farm8.staticflickr.com\/7470\/15888974346_c54ae5c6ab_n.jpg\" alt=\"IMG_1033\" width=\"213\" height=\"320\"\/><\/a><figcaption class=\"wp-caption-text\">Rolling the egg in bread crumbs<\/figcaption><\/figure><\/td>\n<td>\n<p><figure style=\"width: 213px\" class=\"wp-caption alignnone\"><a title=\"IMG_1034 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/15888801866\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" src=\"https:\/\/farm9.staticflickr.com\/8655\/15888801866_64eaf5d463_n.jpg\" alt=\"IMG_1034\" width=\"213\" height=\"320\"\/><\/a><figcaption class=\"wp-caption-text\">Pesce takes a whack at it<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/center><br \/>\n<strong>Notes<\/strong><\/p>\n<p>It&#8217;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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Notes It&#8217;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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[71],"tags":[],"class_list":["post-1792","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-sU","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1792"}],"version-history":[{"count":9,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1792\/revisions"}],"predecessor-version":[{"id":2422,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1792\/revisions\/2422"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}