When I was in Savannah GA, many years ago, there was a restaurant that I went to that served a dish that I was not familiar with. Being curious, and also excited to try something new, I ordered the Scotch Eggs. Let me say that I fell in love and would gladly eat these daily if I were able to. Since the recipe is easy enough to make, I’m going to give you the basic recipe now, and you are welcome to change it to your taste and preference.
- Scotch Eggs:
- 1 pound pork sausage meat
- 2 teaspoons Worcestershire sauce
- 4 hard-cooked eggs, peeled
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 egg, beaten
- ⅔ cup dry breadcrumbs
- 1 quart oil for deep frying
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and breadcrumbs into separate dishes. Dip the balls into the egg, then roll in the breadcrumbs until coated. Shake off any excess.
- Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Be sure the sausage is fully cooked; you can put the fried eggs into the oven to keep warm and/or cook through. 350 degrees for about 10-15 minutes if needed. I serve my eggs either hot or cold, with a mustard mayonnaise sauce. Combine 1/8 cup of grainy mustard with 1/4 cup of mayonnaise, season with salt and pepper.