Monday, October 1, 2012

Scotch Eggs

I came across this recipe and I had to try it . . . it was simply too interesting to pass up.  And I'm glad I did . . . these little porky egg bombs ROCK!

Scotch Eggs have been around since the early 1700's when travelers would take them along on long carriage journeys as a portable form of sustainable.

They've since become a part of southern  hunting, fishing and tailgating fare and are more recently being offered as bar food.

They are traditionally fried but I baked mine and they were really really yummy!  I wish I had one right this second.

Scotch Eggs

1 Pound Pork Sausage Meat
2 Teaspoons Worcestershire Sauce
4 Hard-Cooked Eggs, Peeled
1 Tablespoon All-Purpose Flour
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 Egg, Beaten
2/3 Cup Dry Bread Crumbs

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 bread crumbs into separate dishes. 

Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.

Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Scotch eggs are traditionally served cold or at room temperature.

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