Ingredients with Measurements:
- 6 large eggs
- 1 lb ground pork sausage
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
For the Mustard Sauce:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Medium saucepan
- Large bowl
- Small bowl
- Slotted spoon
- Deep fryer or large pot for frying
- Instant-read thermometer
Step-by-step instructions:
1. Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 6 minutes. Drain and transfer eggs to a bowl of ice water to cool.
2. Peel the cooled eggs and set aside.
3. In a large bowl, combine ground pork sausage, thyme, parsley, sage, salt, and pepper. Mix well.
4. Divide the sausage mixture into 6 equal portions. Flatten each portion into a disc and wrap around each boiled egg, making sure to cover it completely.
5. Place flour in a small bowl, beat the remaining 2 eggs in another bowl, and place panko breadcrumbs in a third bowl.
6. Roll each sausage-wrapped egg in flour, then dip in beaten eggs, and coat with breadcrumbs.
7. Heat vegetable oil in a deep fryer or large pot to 350°F.
8. Fry the scotch eggs in batches for 5-6 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
9. To make the mustard sauce, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper in a small bowl.
10. Serve the scotch eggs warm with the mustard sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 537
Fat: 41g
Carbohydrates: 18g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork sausage.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add chopped cooked bacon or shredded cheese to the sausage mixture for extra flavor.
- Use quail eggs instead of chicken eggs for bite-sized scotch eggs.
- Make a vegetarian version by using a mixture of cooked lentils, mushrooms, and breadcrumbs instead of sausage.
Tips and tricks:
- Make sure the sausage mixture is evenly distributed around the egg to prevent it from bursting during frying.
- Chill the scotch eggs in the refrigerator for 30 minutes before frying to help them hold their shape.
- Use a deep fryer or a pot with high sides to prevent oil splatters.
Storage instructions:
Scotch eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat scotch eggs, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the scotch eggs on a platter and drizzle with the mustard sauce. Garnish with fresh herbs or sliced green onions.
Garnishes:
Fresh herbs, sliced green onions, or chopped nuts.
Pairings:
Serve scotch eggs with a side of roasted vegetables, mashed potatoes, or a simple green salad.
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, or mixed greens salad.
Troubleshooting advice:
- If the scotch eggs burst during frying, try chilling them in the refrigerator for a longer time before frying.
- If the breadcrumbs don't stick to the sausage mixture, try pressing them firmly onto the surface before frying.
Food safety advice:
- Make sure the sausage mixture is cooked to an internal temperature of 160°F to ensure it's safe to eat.
- Use a clean slotted spoon to transfer the scotch eggs from the fryer to the plate to prevent cross-contamination.
Food history:
Scotch eggs are a popular British snack that originated in the 18th century. They were originally made with a mixture of minced meat and spices, wrapped around a hard-boiled egg, and then coated in breadcrumbs and fried.
Flavor profiles:
Savory, meaty, crispy, and slightly spicy.
Serving suggestions:
Serve scotch eggs as a snack, appetizer, or main course.
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Region: British