Mini Scotch Eggs with Mustard Dipping Sauce

(Dec. 10, 2021) History is not always edged in stone; one might be surprised by the discrepancies.

For example, are Scotch eggs really Scottish? Scotland, North Africa and India claim bragging rights to the pre-cooked egg in forcemeat.

What is for sure is Scotch eggs were originally heavily spiked with seasonings in an attempt to sweeten the often-putrefying meat.

Turning the pages of time, most Americans have heard of Scotch eggs but have not had the pleasure of tasting one. The crunchy fried exterior that is encased with a layer of ground sausage and a surprise of a hard-boiled egg is delicious indeed.

Footballs celebrations are in full swing. The crispy, tasty appetizer pairs deliciously with a frosty mug of beer. Following are a few tips for scrumptious Scotch eggs.

Quail eggs modify this dish into smaller portions. If one wants a runny yolk, simply cook the quail eggs for two minutes. If you prefer a well-done yolk, cook the eggs for three minutes.

The most difficult task of this recipe is peeling the quail eggs. They can be stubborn, so allow a little extra time.

The shorter the cooking time, the more difficult it is to peel them.

Ground sausage can be replaced with chorizo for a spicier finish. Dried sage and crushed rosemary are common additives.

A mustard sauce that consists of mayonnaise, stone-ground mustard, and fresh lemon juice is the finale to the tasty appetizer. Mini Scotch eggs are also a fun, passed hors d’oeuvre.

Entertaining is about surprises and mini Scotch eggs with mustard dipping sauce will receive high-fives. Enjoy!

Mini Scotch Eggs with Mustard Dipping Sauce

Mustard Dipping Sauce

1 cup mayonnaise

6 tablespoons stone-ground mustard

juice of 2 lemons

1. Mix the mayonnaise, mustard and lemon juice in a small bowl. Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.

Mini Scotch Eggs

12 quail eggs

2 pounds ground sausage

½ teaspoon ground sage

½ teaspoon crushed rosemary

2 chicken eggs

2 teaspoons water

2 cups flour

2 cups cornmeal

2 cups seasoned panko breadcrumbs

canola oil for frying

kosher salt and freshly gerund black pepper to taste

fresh parsley for a garnish

To Hard Boil The Quail Eggs

1. Bring a small pan of water to a soft boil.

2. Carefully lower the eggs into the water using a slotted spoon. Cook the eggs according to the doneness of the egg yolk preferred, 2 or 3 minutes.

3. When the cooking time is up, remove the eggs from the pan and place into a bowl of very cold water.

4. When the eggs have cooled, carefully roll them on a flat, hard surface so the entire shell has cracks in it. Peel the egg, rinse in cold water, and place on a plate lined with a paper towel.

To Make The Scotch Eggs

1. Place ground sausage, dried sage and crushed rosemary in a medium bowl and mix until seasonings are thoroughly incorporated into the meat.

2. Have a small bowl of cold water next to you so you can regularly wet your hands to stop the meat from sticking to them.

3. Place 1 ½ to 2 tablespoon ground meat into the palm of your hand. Make an indentation into the ball, place the cooked quail egg into it, and finish covering the quail egg evenly with the sausage mixture.

4. Gently roll the egg for a smooth finish and set aside. Repeat this process for the remaining eggs.

To Make The Breadcrumb Coating

1. You will need 3 medium bowls along with a plate.

In the first bowl, add 1 cup of flour. In the second bowl, whisk eggs and water until thoroughly mixed. In the third bowl, combine remaining flour, cornmeal and seasoned panko breadcrumbs.

2. Roll one Scotch egg in the flour until the entire surface is covered. Shake off any excess. Then roll the egg in the egg wash, allowing any excess to drain off.

Lastly, roll the egg into the breadcrumbs. Lightly press the egg into the breadcrumbs to ensure a solid coating. Place the Scotch egg on a plate and repeat this process for the remaining eggs.

3. Heat canola oil in a large sauté pan over medium-high heat. Make sure there is enough oil to cover the eggs. Fry until a golden-brown crust is achieved. Remember, you are cooking raw sausage, so you want to make sure the meat is thoroughly cooked.

4. When the Scotch eggs are done, remove and place on a cooling rack. Place paper towels underneath the cooling rack to absorb any excess oil or loose breadcrumbs.

While the eggs are hot, add a dusting of salt and pepper. The hot breading will act as a glue for the seasonings. Allow Scotch eggs to rest for 1minute.

5. Serve mini Scotch eggs with mustard dipping sauce on the side.

Secret Ingredient – Smallness. “No one can grow if he does not accept his smallness.”

– Pope Francis

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