Saturday, June 16, 2007

Scotch Eggs Recipe



Scotch Eggs
This is an Americanized version. In Scotland, these eggs would be served with a green salad and a pint in a pub. Here, they are an excellent addition to serving an unusual Afternoon Tea.

2 pkgs (or 2 pounds) Jimmy Dean Maple Sausage
(if not available, I use regular breakfast sausage and add 1-2 tsps of maple flavor, mix.)
10 boiled and peeled eggs
1 Tbl flour
1 raw egg
Plain bread crumbs
Canola Oil/at least 3 inches deep in a deep to cover the tops of cooking eggs, heavy sauce pan (important to have tall sides in case oil foams.)

Separate sausage into 10 equal round, flat burger- style patties.
Line up in order on your counter:
1. boiled, peeled eggs
2. flour in a small bowl
3. flat sausage patties
4. raw beaten egg in a bowl
5. bread crumbs in another bowl
6. platter to hold 10 formed eggs

Now...
roll each egg in flour to coat
form sausage patties around eggs and seal with no breaks in the meat
(I rinse my hands in cold water to help the fat from the sausage NOT stick.)
roll sausage covered eggs in raw egg
roll in bread crumbs
set on platter while you heat oil to 350 degrees (I use a glass candy thermometer to monitor the temperature)
Deep fry 3-5 egg rolls at a time for about 8 minutes.
Remove, drain on paper towels on a clean platter. Never replace onto a platter that held raw meat.
Check temp on oil and return to 350 before next batch.
Finish cooking all eggs.



Cool for several minutes. Then for a beautiful presentation, cut in half.
One serving is half an egg. It has a gorgeous yellow center, white around that, and crispy sausage crust.
We eat them warm and save any left for lunches. They are terrific cold too.
For children, they work well to help explain the Trinity of three in one. Then when you cut it in half, you can see all the parts that make up the whole. For little ones, it's fun to watch the understanding dawn.

And no, it's not a low-cal recipe. But if you're on Weight Watcher's, the points are about 9 for a whole egg and 5 for half an egg. As long as you count the points and adjust your eating for the day or use your extra weekly points, there's no reason not to enjoy this treat:-)

My twist on this old, Scottish recipe is that I use the maple flavored pork sausage. In Scotland, they use sheep sausage and serve them in pubs with a green salad and a pint of ale. If I ever figure out how to do them with less calories, I'll pass it along.


I hope you all like these Scotch Eggs as much as we do. It brings out the kids in droves. Somehow they always know when I'm making them, lol. Must be similar to the 101 Dalmatians message bark or something.

Looking forward to Tea,
Angie
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