The Dish Archive: Scotch Eggs
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The Dish: Scotch Eggs
The Restaurant: The Haven
The Chef: Terri Montilio
-- 6 eggs
(The Haven makes their own sausage mixture. This part may be skipped if you want to substitute your choice of ground sausage.)
-- 9 oz. Ground Pork
-- 1 clove Garlic
-- 4 or 5 Sage Leaves
-- 2 teaspoons Salt
-- 1 teaspoon Sugar
-- 2 teaspoons Malt Vinegar
-- 1/2 teaspoon Ground Black Pepper
-- Pinch Crushed Red Pepper
-- 1 cup Flour
-- 3 Eggs
-- 2 cups Bread Crumbs
-- 3 table spoons each Dijon and Ground mustards, mixed together.
-- Preheat oven to 350 degrees
-- Place eggs in saucepot , and cover with water.
-- Bring to a boil, and immediately remove pot from heat.
-- Leave eggs in water for 6 minutes, then remove.
-- Let cool, then peel, and set aside.
For Cumberland Sausage:
-- Finely chop garlic and sage.
-- Mix together well with pork, salt, sugar, vinegar, and peppers.
-- Separate into 6 equal portions.
-- Take each portion of sausage, flatten well, and wrap around each eggs, working mixture until egg is completely wrapped.
For Breading Procedure:
-- Beat eggs, place eggs, flour, and bread crumbs each in separate bowls.
-- Roll each egg in flour, followed by eggs, followed by bread crumbs, until eggs are completely coated.
-- Bake in oven for about 12 - 15 minutes, until medium brown, and crispy.
-- Slice in halves, serve with mustard mixture.
2 Perkins St
Jamaica Plain, MA 02130
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