Scotch Eggs

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
flour
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.

Comments

[MIL]

Wow Mr. L. Does that ever look and sound good! Did you save one for your MIL?

[Veron]

I hear talk about this every now and then. I don't have the guts to try them tho. Do you dip them in a sauce or do you eat them just like that?

[noble pig]

I have seen these and love them...so cool looking!

[Uncle Bob]

Burns night at our club is always Scotch and cigars with haggis (ych!). Love. Uncle Bob

[Mrs. L]

MIL - Alas, I barely was able to sneak a taste myself. They all went to the party!

Veron - According to Mr. L, there were no sauces ever mentioned in any recipes. I don't remember when I had one that there was a sauce as I found it dry and would have loved to have dunked it in something.

Noble Pig - The presentation on these was very cool, especially when Mr. L cut them in half to serve.

[Arch]

This was so tasty! I tried this with a slightly different “Texan” twist. I don’t care for pork sausage, so I used a fresh venison sausage I get from a local friend who hunts elk. I also added chewy bacon bits to the bread-crumby mix, because I had some leftover from recently creating home-made potato soup.

[Mrs. L]

Arch - You added BACON! Now why didn't we think of that!

[peabody]

One of my all time favorite snacks. People think I am insane.

[Kevin]

Those look good! I have been wanting to try scotch eggs.

[Arch]

You know it... everything can be made better with BACON, hahaha...

[Jeanette]

I'm glad I'm not the only one who was not familiar with Burns night. And this recipe looks like a fun one to try. Passing it onto the hubby to prepare. :)

Any recipes for haggis? LOL!