Scotch Eggs- 1 dozen small or peewee eggs, boiled
- 1½ pounds lean sausage
- ½ cup fine bread crumbs
- 1 raw egg
- about 1 cup more of the bread crumbs
Note: If you cannot find small or peewee eggs and must use medium or large eggs you will need to increase the amount of the meat mixture. The smallest eggs available are preferrable. Larger eggs make a huge serving, require more meat and cooking time, and it is harder to get them done in the center of the meat without burning the outside. End of Note.
After boiling the eggs immediately immerse in cold water and peel. Any that get really beat up while peeling can have their yolks tossed into the egg sauce [separate recipe]. Let the eggs totally cool before proceeding. Combine the sausage, ½ cup bread crumbs, and raw egg. Knead until thoroughly combined. Wrap about 2 ounces of the mixture around each boiled egg [2 ounces is a ball about the size of a jumbo egg]. Roll the resulting ball until it is well-shaped and solid. If this is not done thoroughly, or if the meat is not lean enough, the meat coating will crack in cooking. While this is still usually quite tasty, it is preferrable to keep the meat on the egg.
Roll each meat/egg ball in more egg crumbs.
These can be deep-fried, baked, or a combination of both. If deep-frying only do a couple at a time, fry as dark as you can without burning them, and drain well.
If baking, bake at 350 F. until done, time depends on how big the final eggs are. I would estimate the time at 45 minutes to one hour. This is pork, play it safe. Stick a toothpick into the largest egg and let some of the juice drip on a white paper towel or plate, if there is any pink in the juice, keep cooking.
In combining frying with baking, deep-fry long enough to set the coating or until as dark as you like, drain well, and continue baking until done.
These should always be served warm. They are excellent with the scotch egg sauce, in another recipe.