In this Instructable, we're going to learn how to make Scotch Eggs. This little delicacy was made out of necessity in the Middle Ages by Scottish farmers and shepherds as a means of taking food out to the fields without having to return home for lunch. It was a portable means of having nourishment on the go, so to speak. Designed to be wrapped up in a napkin and put in your pocket or pouch, this snack, along with a small loaf of bread and something to drink, has now become a favorite pub meal, and while it looks extremely complicated when you first eat one, they are incredibly easy to make!
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Signing UpStep 1: Ingredients
6 Hard boiled eggs, cooled and peeled. (Keep submerged in a bowl of water in the fridge)
1 pound tube sausage. (Use a good quality sausage with sage added to it. I prefer Jimmy Dean sage sausage. )
2 eggs
1 Tbl water
Salt
1 cup crushed bread crumbs
Good so far?
1 pound tube sausage. (Use a good quality sausage with sage added to it. I prefer Jimmy Dean sage sausage. )
2 eggs
1 Tbl water
Salt
1 cup crushed bread crumbs
Good so far?
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The reason you put the sausage-wrapped eggs in the freezer is to let the sausage "set" around the eggs. The heat of your hands will warm it up and make it loose and "squishy" which you don't want. You want them to be firm and solid, but not frozen. If you can poke the sausage wrapper around the egg, and leave a big indentation, the sausage is too soft to work with. If it's frozen, you've gone far too long. No more than 10-12 minutes.
Hope that helps!
Next, could you post one for haggis?
Oh well, enough complaining, Thanks again for the great work, and Give Haggis A Chance (It's like eating a hot dog at the ballpark. The trick is to not think too much about what's in it).
They're called "Scotch Eggs'' because they were made by Scottish farmers in the 17th century... Duh.
Heck, even a British Cartoonist has made a short about how silly the idea of the eggs being called 'scotch' is ( http://www.weebls-stuff.com/songs/Scotch+Egg/ ).
And my post was constructive if only adding to the mystery of the scotch egg. The original poster spoke of not seeing scotch eggs in scotland, and I shared the info I found on the subject of their origin (which, from what I found, is not actually Scotland).
I apologize if it seemed like I was trying to cause trouble, I honestly wasn't. If anything your less than friendly '...duh.' you added to your original post was where the childishness began.
Anywho, I really thought my second post there was very clearly a joke-y one since I linked to just about one of the goofiest flashes on the interent.
@lancer525, thanks for posting this recipe.
Please, by all means, let us all know how you made, and more importantly, how your guests enjoyed this neat little treat!!
A vegetarian chiming in here... I made these with your incredible instructable and Vegan sausage -- Gimme Lean. I had a blast! (notice the Newcastle) and they were well received the next day cold. The following day we paired them with a Scottish Ale called Wee Heavy. Thanks for all the fun!
--weavergirl
To the Instructable Author: Awesome job, we will be trying this very soon.
Anyone with any education whatsoever knows that the life expectancy in the middle ages was half to a third of what it is today. So, perhaps you're just being contrary. And unnecessarily off-point.
I agree with Lancer525, If you make a comment try making it constructive instead of negative.
Most would have died from injury, infection (or English persecution) long before reaching the age where cardiovascular disease is a significant health risk.
Where's the HP sauce? :)
I'll let you know how it goes!
You could probably use crushed potato chips instead. I have no idea how almond flour would work, but the object is to get some sort of crunchy coating on the outside of the sausage... Do let us know how yours turn out!!
You probably could use ground beef for this, but why would you want to? The idea is to put a flavorful coating on the egg, and all the spices in sausage are the real key to the flavor of this food. I wouldn't recommend it, because they just won't be the same...
Can this be done in a "Deep Fat Fryer"? If so, any idea at what temp and for how long?
Supper we eat them as finger food. Breakfast, we slice them open and melt cheese on top.
(I like Easter. It's a reason for lots of hard boiled eggs which leads to Scotch eggs and devilled eggs.)
(Oh, and if you microwave them, remember to pierce the meaty layers before you do - they tend to burst if you don't.)
Cymru is right. I have this nifty wire rack that fits perfectly inside a half-sheet pan, and it is just the thing for fried foods. Which, incidentally, I rarely eat. This is one of the few that I do... Thanks for the note, Cymru!
(I used to drink brown ale years ago, but I eventually realised that it's not the nicest-tasting stuff...)
L