SCOTCH EGGS WITH MUSTARD SAUCE
These eggs are a comfort food in Scotland and are just wonderful. The only thing that could make them better.... would be to eat them in the Highlands on a brisk winter day.
Provided by Cathy Smith
Categories Other Appetizers
Time 20m
Number Of Ingredients 18
Steps:
- 1. Hard boil 4 eggs. Then drop in an ice bath and chilll well then peel them. Proceed after eggs are quite cold. I usually do this step the day before.
- 2. Divide the sausage in fourths. Using 2 pieces of plastic wrap lightly flour the sage and roll out thinly. Next roll each egg in flour and place each on a sausage patty.
- 3. Now coverage roll sausage neatly around each egg and roll well, you want it firmly around egg, then roll this in the flour then the egg wash and next into bread crumbs. For extra crispy coating repeat this procedure. Then place in the fridge for 30 minutes. This is a good time to make mustard sauce.
- 4. After 30 minutes, deep fry at 350 till golden brown. Cut in half and place on undressed salad or lettice leaf. Serve with mustard sauce or if from Texas, just throw some hot sauce on it.
- 5. Note on eggs: I make my own bread crumbs and know they are extra fine but it is just as good and easy to use store bought crumbs.
- 6. For the mustard sauce: Put olive oil in a little skillet and add in the shallot for about 5 minutes till tender. Stir in flour and keep stirring for a couple of minutes to cook the raw off the flour. Add in the wine and the water/stock. Whisk in the grainy mustard and cook till reduced by half. Season with salt, pepper, and a pinch of sugar. Turn off heat and stir in the sour cream. If you like you can add a small touch of thyme into the shallots.
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Ayaz Raja
[email protected]These were okay, but I've had better. I wouldn't make them again.
Jacton Omondi
[email protected]I found this recipe to be very confusing. I'm not sure what I did wrong, but they didn't turn out well.
Trpaydl 2006
[email protected]These were a lot of work and they didn't turn out very well. I wouldn't make them again.
Belawal Khan rashari
[email protected]The eggs were overcooked and the sausage was dry. I wouldn't recommend this recipe.
Hasnain Sharif
[email protected]These were a bit bland for my taste. I think I'll add some more spices next time.
Hamxa Xheikh
[email protected]I've made this recipe a few times and it's always a winner. Everyone loves them!
idudje opeyemi
[email protected]These were easy to make and they turned out great. I will definitely be making them again.
Sedric White
[email protected]Delicious! I love the combination of the sausage and the egg.
Vidence Sneed
[email protected]These were so yummy! I'll definitely be making them again.
Dorothy Cronk
[email protected]I made these for my husband and he loved them. He said they were the best scotch eggs he's ever had.
Sajjad Mollah
[email protected]These were a bit more work than I expected, but they were worth it. The scotch eggs were delicious and the mustard sauce was perfect.
nathanials life dont termanite me
[email protected]I've never made scotch eggs before, but these were so easy to make and they turned out perfectly. The mustard sauce was delicious.
MUTONYI MARGARET
[email protected]These were easy to make and turned out great! I used a spicy sausage and the mustard sauce was the perfect complement.
Heba Kahled
[email protected]I'm not a big fan of scotch eggs, but these were really good. The sausage was well-seasoned and the eggs were cooked perfectly.
ASIF YASIN
[email protected]These were so good! I made them for my family and they loved them. The eggs were perfectly cooked and the sausage was flavorful.
Drayden Holman
[email protected]I've made this recipe a few times now and it's always a winner. The eggs are perfectly cooked and the sausage is flavorful. I love the addition of the mustard sauce.
Sharita Chand
[email protected]These scotch eggs were a hit at my party! They were easy to make and tasted delicious. The mustard sauce was the perfect complement.