While looking for a non-quiche breakfast idea that would meet the teams needs, we came across these Scotch Eggs quite by accident. And the bonus was that only 2 of the guys had every heard of these before.
I tried to make these a bit healthier as most of the recipes for this are deep fried. This is simply backed. The risk with these is that sometimes the sausage coating opens up a bit on one side and exposes the egg. This also goes well with either a straight English mustard for a dipping sauce, of course you could try the chutney mustard sauce included below.
I’ll present the portions for making 12 of these things. If you want more, just make proportional adjustments.
Ingredients
- 14 medium eggs
- 1 package of Jimmy Dean Sage* Sausage
- 3 cups Panko or Italian Herb Spiced Bread Crumbs
- 3 tblspn – Fennel Seeds
- 3 tblspn – Coriander
- 3 tblspn – Thyme
- 1 tblspn – Pepper
- 1/2 tblspn – Salt
- * 4 tblspn – Sage (Add this if your using regular sausage)
- 1 tblspn – Cayenne (optional)
Chutney Mustard Sauce
- 4 tblspn – Chutney
- 8 tblspn – English Mustard of Beer Mustard
Preparation
In a large mixing bowl, combine the 2 cups of Panko and dry spices and thoroughly mix. Then add the sausage and egg and continue mixing until you’ve got this fully mixed. Divide this mixture into 12 equal sized balls. Then place this in the refrigerator for 30 minutes. You’re going to want to work all of this with the meat cold so it doesn’t fall apart on you.
In a large pot, pour in enough water to fully cover 12 eggs. To help with shelling the eggs, add 2 tablespoons of baking soda to the water. This will help with pealing the eggs quickly. Bring this to a boil and add the dozen eggs and boil for 8 minutes. If you go too long the eggs yokes will be too dry when you’ve finished all the steps so this is kind of critical. They need to be just starting to become hard boiled. If they are soft boiled you will have trouble getting the sausage mixture around them without breaking them open. When ready, remove from the hot water and put them in another bowl or pot filled with cold water to stop them from cooking further. Allow them to set for at least 10 minutes. Then peal the shells from the eggs and set them in the refrigerator until the coating is ready.
Prepare an egg wash by opening the extra 2 raw eggs into a bowl and beating with a fork to make frothy. In another bowl put the remaining cup of Panko. Take the each sausage ball out of the refrigerator and prepare one at a time. Work one sausage ball into a either a cup shape or flatten into a round sheet. I’ve tried this both ways and they take about the same amount of time and work and there is really no difference in the result. Then wrap the sausage around the one of the chilled eggs and form the sausage with your hands to evenly coat the egg all the way around. When wrapped, drop it into the egg wash and roll until fully coated. Using a spoon remove the coated egg and put it into the bowl with the remaining Panko. Roll that around using the spoon until fully coated. Place this egg into the refrigerator until your ready to bake them all.
Chutney Mustard Sauce
In a small bowl over medium high heat, mix together the chutney and mustard until thoroughly mixed. Cook covered for an additional 3 – 4 minutes and reduce heat to low and allow to simmer for about 5 – 6 minutes. Remove from bowl and refrigerate until ready to serve.
Final Cooking
Preheat the oven to 400 degrees. Get the Scottish eggs that you’ve prepared out of the refrigerator when the oven is ready and place them on a cooking grill, placed in a foil lined baking tray. Give them a little coating of olive oil if you’d like them to be a little more golden brown. When the oven is ready put them in. Cook them like for for 30 minutes, turning them over halfway through. If the outside isn’t a little crispy at the end of the cooking time, crank the oven up to broil at 500 deg for no more than 5 minutes. Pay close attention so you don’t burn them. They are ready to serve at this point. Warm up the sauce of you choice and dig in.