SCOTCH EGGS WITH MUSTARD SAUCE
These eggs are a comfort food in Scotland and are just wonderful. The only thing that could make them better.... would be to eat them in the Highlands on a brisk winter day.
Provided by Cathy Smith
Categories Other Appetizers
Time 20m
Number Of Ingredients 18
Steps:
- 1. Hard boil 4 eggs. Then drop in an ice bath and chilll well then peel them. Proceed after eggs are quite cold. I usually do this step the day before.
- 2. Divide the sausage in fourths. Using 2 pieces of plastic wrap lightly flour the sage and roll out thinly. Next roll each egg in flour and place each on a sausage patty.
- 3. Now coverage roll sausage neatly around each egg and roll well, you want it firmly around egg, then roll this in the flour then the egg wash and next into bread crumbs. For extra crispy coating repeat this procedure. Then place in the fridge for 30 minutes. This is a good time to make mustard sauce.
- 4. After 30 minutes, deep fry at 350 till golden brown. Cut in half and place on undressed salad or lettice leaf. Serve with mustard sauce or if from Texas, just throw some hot sauce on it.
- 5. Note on eggs: I make my own bread crumbs and know they are extra fine but it is just as good and easy to use store bought crumbs.
- 6. For the mustard sauce: Put olive oil in a little skillet and add in the shallot for about 5 minutes till tender. Stir in flour and keep stirring for a couple of minutes to cook the raw off the flour. Add in the wine and the water/stock. Whisk in the grainy mustard and cook till reduced by half. Season with salt, pepper, and a pinch of sugar. Turn off heat and stir in the sour cream. If you like you can add a small touch of thyme into the shallots.
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Britney Saanders
[email protected]Delicious! The Scotch eggs were perfectly cooked and the mustard sauce was the perfect complement.
Parbati Shrestha
[email protected]These Scotch eggs were a disappointment. The eggs were dry and the mustard sauce was bland.
Numan jee
[email protected]Not bad, but I've had better.
Liam Hayes
[email protected]The Scotch eggs were cooked perfectly and the mustard sauce was tangy and flavorful. I will definitely be making these again.
Md foysal Khan
[email protected]Easy and delicious! I'll definitely be making these again.
Owen Donaldson
[email protected]These Scotch eggs were amazing! I've never had anything like them before. The mustard sauce was the perfect finishing touch.
anne Vasquez
[email protected]Meh.
Kelvin Amadasun
[email protected]I'm not a huge fan of Scotch eggs, but these were pretty good. The mustard sauce was especially tasty.
Sal Doo
[email protected]These Scotch eggs were the perfect appetizer for my holiday party. They were easy to make ahead of time and everyone loved them.
Joseph Lewis
[email protected]Not a fan. The eggs were overcooked and the mustard sauce was too tangy for my taste.
Christopher Griffith
[email protected]Easy to make and absolutely delicious! I've made these Scotch eggs twice now and they've been a hit both times. The mustard sauce is a must-try.
Sam Cooper
[email protected]These Scotch eggs were a hit at my last party! The mustard sauce was the perfect complement to the rich, flavorful eggs. I will definitely be making these again.