These delicious wee Scotch eggs are the perfect size to serve as an appetizer for any festive party. A crispy, golden shell gives way to flavorful sausage and a diminutive boiled egg – they’re irresistible! They pair equally well with a cold pint or a glass of champagne, and need nothing more than perhaps a dab of mustard (like this creamy mustard sauce). A bit of cheddar, cool, crisp pickles, or pickled onion are also classic accompaniments.
Scotch eggs are also very versatile, and can be made with whatever type of sausage you like to fit almost any menu or occasion. In the mood for tapas? Try chorizo for a Spanish twist on a pub classic. Need a new Oktoberfest appetizer? Wrap the egg in bratwurst, and serve with your favorite German mustard. Is Italian more more speed? Use a hot or mild Italian sausage, or a blend of veal, pork, and beef (a.k.a. “meatball mix”). Try a mild breakfast sausage to make Scotch eggs for brunch, or a wild boar sausage if you’re craving something robust and gamy. Merguez, chicken, beef, or rabbit sausage are also great options for those who don’t eat pork. Experiment and find your favorite combination!
Ingredients:
- 8.5 oz. sausage, casings removed
- 3 tablespoons chopped soft herbs, such as tarragon, chervil, chives, and parsley
- salt & freshly ground black pepper
- all-purpose flour
- 2 hen eggs, lightly beaten
- 2 cups breadcrumbs (preferably panko)
- 1 teaspoon vinegar
- 15 quail eggs*
- Oil, for frying
Preparation:
- In a small bowl, mix together sausage and herbs. Set aside.
- Set up 3 bowls for dredging. Bowl one, add flour, season with salt & pepper; bowl two add eggs; bowl three, breadcrumbs.
- Prepare a bowl of iced water. In a small pot add vinegar to about 4 cups of water and bring to a boil over medium-high heat. Carefully drop in quail eggs and cook (for soft boiled eggs, cook 2 minutes; for medium boiled eggs, cook 3 minutes; for hard boiled eggs, cook 4 minutes). Remove with a slotted spoon and put immediately into ice water. Once cooled, carefully peel quail eggs (shake the eggs in the bowl or pot first to crack the shells, and then peel the thin shells away).
- Meanwhile, heat 2 inches of oil to 350° F over medium heat.
- Take about a tablespoon of the sausage and press into a thin patty in the palm of your hand. Carefully place a quail egg in the center and gently wrap the sausage around the egg completely enveloping it. Repeat for all eggs.
- Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Set aside. Repeat for all eggs.
- Fry the Scotch eggs until they’re golden and sausage is cooked through, about 4 – 5 minutes total. If they start to get too browned too quickly, lower the heat slightly. Drain on paper towels. Serve immediately.
Cook’s Notes: You can buy quail eggs in better grocery stores or Asian supermarkets (I can generally always find them in my local H-Mart). You can also purchase quail eggs online from gourmet retailers like D’Artagnan.