Scotch Eggs with Fresh Herbs

Scotch Eggs with Fresh Herbs
Scotch Eggs with Fresh Herbs
Lindsay McDougal of Corona, California, writes: "When my husband and I first moved to Southern California from a small town between Edinburgh and Glasgow, we were amazed by the variety of foods available. It's almost unfair to compare the two places, since there are so many different ethnic cuisines here. We've come to love Mexican and Italian cooking, but we still find ourselves yearning for the traditional Scottish recipes we grew up with, like Scotch eggs and meat and potato pies. They're hearty dishes and so easy to make." Hard-boiled eggs are coated in sausage and breadcrumbs, then deep-fried. They're classic fare at pubs and often are served with mustard or ketchup.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6
English Egg Pork Fry Cocktail Party Sausage Chive Parsley Bon Appétit California
  • 1 large egg
  • 1 tablespoon dijon mustard
  • 3 tablespoons chopped fresh parsley
  • 1 cup all purpose flour
  • 3 tablespoons minced fresh chives
  • Carbohydrate 82 g(27%)
  • Cholesterol 270 mg(90%)
  • Fat 33 g(51%)
  • Fiber 5 g(19%)
  • Protein 33 g(67%)
  • Saturated Fat 9 g(45%)
  • Sodium 1321 mg(55%)
  • Calories 770

Preparation Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.) Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.

Preparation Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.) Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.

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