BAKED SCOTCH EGGS WITH MUSTARD SAUCE
You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe.
Provided by Late Night Gourmet
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
- If grinding your own pork, trim fat from pork and cut into 1" cubes.
- Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
- To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
- If grinding your own pork, remove pork from the freezer and grind.
- Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
- Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
- Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
- Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
Nutrition Facts : Calories 326.1, Fat 14, SaturatedFat 4.4, Cholesterol 299.6, Sodium 1752.4, Carbohydrate 13.1, Fiber 1.8, Sugar 1.4, Protein 35.2
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Grind Hard5
[email protected]I'll be making these again for sure!
Wildene Van wyk
[email protected]Yum!
Sadia Akthar
[email protected]Overall, I thought these scotch eggs were just okay. I might try a different recipe next time.
Ambika Upreti
[email protected]I thought the mustard sauce was a bit too spicy. I might use a different sauce next time.
Mian SHANIG
[email protected]These scotch eggs were a bit bland. I think I should have used a stronger cheese.
Cup Cake
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The scotch eggs were surprisingly delicious and the mustard sauce was the perfect compliment.
MIKE ARRINGTON
[email protected]I've made this recipe several times and it's always a hit. The scotch eggs are always cooked perfectly and the mustard sauce is the perfect accompaniment.
Raven Hardy
[email protected]Amazing recipe! The scotch eggs were cooked perfectly and the mustard sauce was divine.
Adelaide Anokye
[email protected]These were delicious! I will definitely be making these again.
patrick phiri
[email protected]Overall, I thought these scotch eggs were pretty good. I would definitely make them again, but I might tweak the recipe a bit to make them more to my liking.
Pasa Lama
[email protected]These scotch eggs were a bit too greasy for my taste.
Whit Miller
[email protected]Not a fan of the mustard sauce. I think it overpowered the flavor of the scotch eggs.
Karabelo Tshabalala
[email protected]These scotch eggs were a bit dry. I think I should have cooked them for less time.
NYC BD
[email protected]I love the combination of flavors in this dish. The scotch eggs are savory and satisfying, while the mustard sauce is tangy and bright.
hassan aminoroayaei
[email protected]Great recipe! I made these for a party and they were a hit.
Jamie Brewer
[email protected]Easy to follow recipe that resulted in delicious scotch eggs. Everyone loved them!
Tsega Woldd
[email protected]Scrumptious! The scotch eggs were cooked to perfection, with a crispy outer shell and a tender, juicy filling. The mustard sauce added a delicious tangy flavor.