Recipe and picture by Rachel McKeown :) Appliance used: camp stove. I got the idea from a book I read a while back in the Outlander series (honestly can't remember which one at the moment). The couple were eating scotch eggs. I always thought I'd like to try them but never took the time till now.
Eggs Sausage Fresh Chives Ground Nutmeg Ground Cayenne Panko breading Cooking oil Vinegar Arugala Salt & Pepper Sauce 1/2 Mayo 1/2 Dijon Cayenne to taste Prep Hard or soft boil your eggs, peel carefully and set aside to dry take sausage meat out of the casing and add seasonings (cayenne, nutmeg, chive, salt & Pepper) Seperate into slightly larger then golf ball sized portions for each egg you plan to make use a small bowl of water to wet your fingers(helps you to make smooth balls) PLace meat between plastic wrap and flatten to about 1/4" thick and round Lay egg onto sausage portion. Using the plastic wrap to help you get started wrapping the meat around the egg. Using the small bowl of water tyo keep your fingers wet while you shape the meat around the egg. Using a 4 station system (flour, egg, bread crumb & finished egg bowl) Apply in order to each meat egg: flour, then egg, then bread crumbs. Set the breaded egg aside, using this time now to finsh shaping the meat eggs to look like eggs rather then balls. Preheat the oil to 350 Deep fry for 6 mins Set the eggs aside to cool slightly Serve on a bed of Arugala & spinach with dipping sauce
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