I had never heard of "Burns Night" or Burns Supper until Mr. L was invited to one several years ago. For those that haven't a clue (like I didn't have back then), Burns Night is a celebration of the life of poet Robert Burns. And for those of you who have no idea who Robert Burns is, think of the song you sing every New Years...Auld Lang Syne which was a poem Mr. Burns wrote. Usually happening on January 25th (or the nearest weekend), the parties we've been invited to, usually consist of everyone bringing a potluck item. Which traditionally is Scottish since Burns was a Scot.
On a previous Burns Night, Mr. L made Rumbledethumps which I had heard of but had never tasted. This year Mr. L decided to make Scotch Eggs. Though they are technically not a Scottish Dish, they still went over great at the party.
I had part of a Scotch Egg at a British Pub once and I wasn't really thrilled with the taste. Maybe it had been sitting around for a while because it seemed pretty dry. The ones Mr. L made tasted great. I had one fresh out of the fryer before they headed to the event (unfortunately I couldn't go). They may sound weird but they do taste good. People at the party initially didn't know what the dish was, but once they started eating the Scotch Eggs, Mr. L said they were devoured with glee.
Mr. L found a couple of recipes online and pieced them together to make this recipe.
TRADITIONAL SCOTCH EGGS
1 lb pork sausage
1 lb ground pork
10 hard boiled eggs
2 large raw eggs
6 ounces dry breadcrumbs (more if needed)
pinch of mace
pinch of salt
pinch of freshly ground pepper
2 tablespoons water
Shell the eggs. Dust the hard boiled eggs in a little flour.
Mix the mace, salt and pepper with the pork sausage and ground pork. Divide pork mixture into ten equal portions. Place on a floured surface. Mold the pork meat around the egg, making sure there are no gaps. Beat the raw eggs together with the water. Coat the meat covered hard boiled eggs with the raw egg water mixture and then roll in the breadcrumbs pressing crumbs into the meat if necessary.
Deep fry in hot oil (360 degrees F). Cook for 5 to 6 minutes.
Drain and serve hot. You can refrigerate and serve cold later if you'd like. Cut in half to showcase the egg inside.