Scotch Eggs in your Dutch Oven

Wednesday, October 6, 2010 @ 11:10 AM

I was just browsing through my latest issue of The International Dutch Oven Society’s latest issue of Dutch Oven News. I came across recipe for Scotch eggs, by Carolyn. My own recipe for Scotch eggs is slightly different, in that you deep fry the “eggs” once they are put together. Carolyn’s recipe calls for baking them in a Dutch oven. I would like to share both versions of this recipe, to show the versatility of cooking with a cast iron Dutch oven.

Scotch Eggs By Carloyn:

6 hard boiled eggs( at least 14 mins.)

1 large egg beaten

2 C bread crumbs for coating(Carolyn uses crushed Corn Flakes)

2-3 C Ground sausage

1\2 C Hamburger Helper mix (optional)

1 Tbsp chopped parsley

1 tsp garlic powder

pinch of nutmeg, salt, and pepper

1\2 C all purpose flour

Hard cook your eggs and set aside to cool.

Put sausage, hamburger helper and spices in a bowl and mix together. Divide the meat into 6 equal portins.

Peel the eggs. Roll them in flour.

Flour your hands. Place a portion of meat in your hand and flatten somewhat. Place an egg in the middle and squeeze the sausage around the egg until it is encased in the meat. Dip it into the beaten egg and then roll in bread crumbs or Corn Flakes.

Lightly spray the balls in vegetable oil. Bake in a Dutch oven at 350 degrees F for about 40 mins or until a deep golden brown. ( I am sure that a pro at the art of outdoor cooking with cast iron cookware could do this over an open fire too.)

Let them cool & slice into quarters.

The Deep Fryer Depot version:

8 hard boiled eggs

Flour for dusting

2 lbs. ground pork sausage

1 1\2 C fresh bread crumbs ( I like to use Italian bread crumbs)

2 tsp mace (optional)

1\2 tsp salt

1\2 tsp pepper

2 beaten eggs

Oil for deep frying

Remove the shells from your hard cooked eggs. Set aside.

In a shallow bowl mix the bread crumbs, salt, pepper, and mace.

Roll out your sausage on a flat surface. (You canĀ  follow Carolyn’s method for wrapping the eggs also.)

Dip each floured egg in the beaten egg mixture and wrap with sausage. The meat should be about 1\2 inch thick around each egg. Eggs should be completely covered.

Roll in bread crumbs.

Heat the oil in your cast iron stove top deep fryer. Fry the eggs until they are golden brown.

You can eat them while they are still hot, but they tend to fall apart. Traditionally, they are served cold, or at room temperature.

Scotch Eggs are tasty no matter how you cook them. Give them a whirl sometime.

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