Scotch Eggs

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Chef The Egg farmers of Ontario


 

Egg Farmers of Ontario has taken a pub staple and given it a modern update while staying true to its great taste. Scotch Eggs have been a tradition in pubs since 1738. Pair this combo of sausages and eggs with a variety of condiments and invite your friends over for the shamrock celebration.  
 

Preparation Time:
10 minutes
Cooking Time: 25 minutes
Yield: Makes 8 scotch eggs




Ingredients:
 
1 lb (500 g)                  pork sausage, casing removed
8                                  hard-cooked eggs, peeled
1/3 cup (75 mL)          all-purpose flour
π tsp (1 mL)               coarsely ground fresh pepper
1                                  egg
2 tsp (10 mL)              Dijon mustard
3 cups (750 mL)          cornflakes, crushed
π cup (50 mL)            minced fresh parsley (optional)
 


Directions:

1.      Divide sausage into 8 equal balls. Pat each ball across the palm of your hand to make a flat oval shape.
2.      Lay 1 hard-cooked egg in the center of the sausage. Wrap the sausage around the egg. Roll the sausage/egg in your hands to create a smooth surface. Continue with all eggs and sausage balls.
3.      Meanwhile, place flour and pepper in large shallow dish. In another shallow dish, whisk together egg, 1 tbsp (15 mL) water and Dijon mustard. In a third shallow dish, gently toss together cornflakes and parsley.
4.      Roll sausage balls in flour, follow by dipping into egg mixture and end with a coating of the cornflake mixture.
5.      On a large rimmed baking sheet, place coated eggs on a greased rack. Bake in 425º F (230ºC) oven, turning once, until golden brown, about 25 minutes. Cut into halves length wise to serve.
 

Kid Tip:
Get kids involved! Children can help by rolling the coated sausage/eggs to make them smooth or by crushing cornflakes. Have them put cornflakes in plastic bag and use rolling pin to run over cornflakes for mess free fun.


Tip for the gourmet:
To get a little fancy with the recipe substitute crushed corn flakes with panko to give the Scotch egg an elegant twist.

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