There's nothing new about the combination of sausage and eggs, but sometimes it's good to go with what works. In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage.
Experimenting with how soft you can cook the egg before wrapping it in sausage is fun, and the failures are delicious. A three-minute egg is the coolest I've been able to handle. And although I've recommended bratwurst, use whatever is your personal favorite.
About This Recipe
|Yield:||makes 4 servings|
|Active time:||25 minutes|
|Total time:||25 minutes|
|This recipe appears in:||Sunday Brunch: Scotch Eggs|
- 7 eggs, divided
- 1 pound sausage (bratwurst works very well), removed from casing if necessary
- 1/4 cup all-purpose flour
- 1/2 cup breadcrumbs
- Vegetable oil for frying
Place 6 eggs in a saucepan and cover with cold water, bring to a simmer, then cover and let sit for 5 minutes before running under cold water. Once cool enough to handle, peel eggs and set aside.
Divide sausage into 6 evenly sized balls. Press each ball into a disc then wrap each sausage disc around the peeled egg.
Beat remaining egg. Then place sausage-covered egg in flour, followed by egg, followed by breadcrumbs; repeat with all eggs.
Preheat oven to 375°F. Pour one inch of vegetable oil into sauce pan and place over medium high heat. Heat oil to 350°F and, working in small batches, fry eggs until brown on all sides, placing browned eggs in preheated oven. Once all eggs are cooked serve immediately with cucumber pickles.