Scotch eggs are a delightful combination of boiled eggs wrapped in seasoned sausage meat, coated in breadcrumbs, and baked to golden perfection. This recipe adds a savory herb crust that elevates the classic snack into something truly special.
Eggs are the star of the show, providing a rich and creamy center once boiled and peeled. Ground pork sausage forms the savory layer around the eggs, delivering robust, meaty flavor. Fresh herbs like parsley, thyme, and rosemary bring aromatic notes, while smoked paprika and cayenne pepper add a subtle kick. All-purpose flour, beaten eggs, and panko breadcrumbs create the crunchy coating, and a blend of Dijon mustard and honey makes for the perfect tangy-sweet dipping sauce.
Scotch eggs are versatile and can be served warm or at room temperature. Pair them with a fresh green salad or some roasted vegetables for a well-rounded meal. They're also a hit at picnics or as party snacks.
Start by boiling 4 of the eggs for a precise 6 minutes. This will give you a slightly runny yolk, which is the ideal texture for our Scotch eggs. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, gently peel the eggs and set them aside.
In a mixing bowl, combine your ground pork sausage with the chopped parsley, thyme, rosemary, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Mix everything together until it's well combined. Divide this mixture into 4 equal portions and flatten each into a patty large enough to wrap around an egg.
Carefully take each boiled egg and wrap it with the sausage patty, ensuring that the egg is fully encased. This might be a little messy, but it's worth it. Make sure there are no gaps.
Set up your breading station: one bowl with flour, another with beaten eggs, and a third with panko breadcrumbs. Roll each sausage-wrapped egg in the flour first, then dip it into the beaten eggs, and finally coat it with the breadcrumbs. This triple-layer ensures a crispy exterior.
Preheat your oven to 375°F (190°C) and place the coated eggs on a baking tray lined with parchment paper. Bake them for about 25-30 minutes until they are golden brown and the sausage is cooked through.
While the eggs are baking, mix together the Dijon mustard and honey to create a delicious dipping sauce. Serve it alongside your freshly baked Scotch eggs.
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