Scotch Eggs Recipe | Cowboy Kent Rollins

Oh, what a great day the Lord has made for us today! It's time for some cowboy Scotch eggs. Now, that ain't just eating eggs and drinking Scotch... we're going do it the ol' traditional way. This is an easy way to transform an egg by wrapping it in sausage, bread crumbs, and deep frying it!

This can be made as an appetizer, for breakfast, or any time of the day.

Boil the Eggs to a Soft to Medium Boil

We're going to boil 6 eggs for about 6.5 to 7 minutes which is a soft to a medium boil. You don't want to overcook these eggs, because we're also going to deep fry them, and too long of a boil will make them rubbery.

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After that, put them in an ice bath so they'll quit cooking and cool off. When they're cool enough to handle, go ahead and peel the shells off. To see a trick how we get our shells peeled check the video below.

Next, I finely chopped about ¾ cup green onions. Go ahead and mix 1 pound of breakfast sausage in with the onions and then divide the mixture into 6 sections.

Roll the Sausage Out Thinly

Place one of the pieces of sausage in between two pieces of waxed paper (waxed paper works best but you can also use tinfoil, plastic wrap, etc.) and mash until it's thin. I like to go ahead and roll it out with a rolling pin to get it even thinner. You want to get this pretty thin because if you get 'em too thick it won't cook through completely when we fry them.

Take one of the peeled eggs and wipe it off with a paper towel to make sure it's dry. This will ensure the sausage sticks to the egg. Fold the flattened sausage piece over the entire egg. You can dip your hands in cold water while working with the sausage to help prevent it from sticking to your hands. Lightly press the sausage to secure it to the egg and make the egg is completely covered.

Lightly coat the outside of the sausage balls with all-purpose flour. Take an egg wash of 1 egg and 1 tablespoon of cold water whisked well, and brush it all over the sausage ball. You're going to then roll that around in the Panko crumbs which we mixed with 1 teaspoon of dried mustard and 1 teaspoon smoked paprika, and a little salt and pepper, to taste. Lightly press the bread crumbs into the balls to make sure the crumbs stick well. Repeat with the remaining sausage and eggs.

I've added about 2-inches of fry oil (canola, peanut, etc.) to my Dutch oven and heated it to 350 degrees F. Drop each ball in there and let those rascals fry up. You'll have to roll them around a little as they're cooking to get an even fry.

You'll want to fry them about 4 to 5 minutes or until they are a deep golden brown, that way we know that sausage is cooked through.

To finish up we've mixed together with a little prepared horseradish and mustard, to taste for dipping.

Now, remember, we didn't have to break out the Scotch bottle, but this is, sure enough, a good recipe to share! It is cowboy Scotch eggs without the Scotch bottle!

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Scotch Eggs - Cowboy Kent Rollins

Servings 0

Author Cowboy Kent Rollins

Ingredients

7 eggs
divided
2 1/2 cups Panko bread crumbs
1 teaspoon dry mustard
1 teaspoon smoked paprika
Salt and pepper
to taste
1 lb breakfast sausage
¾ cup of finely chopped green onion
1 tablespoon water
1 cup all-purpose flour
Oil for frying

Instructions

In a medium saucepan, cover 6 eggs with water and boil for 6 ½ - 7 minutes for a soft boil. Remove the eggs from the water and place in ice water to cool.
Meanwhile, in a small bowl combine the bread crumbs, mustard, smoked paprika and salt and pepper. Set aside.
In a bowl, combine the sausage and green onion with your hands.
Pinch off the sausage into 6 equal parts. Place each sausage piece in between waxed paper and roll or pat out until it’s very thin.
Lay an egg in the middle of the sausage and form the sausage around the egg and press firmly. Repeat with the remaining eggs and sausage. You can dip your hands in cold water to help the sausage from sticking to your hands.
In a small bowl, combine the remaining egg and 1 tablespoon of water and whisk well.
Lightly coat the egg sausage with flour then brush with the egg wash. Generously coat with the bread crumbs and press in slightly. Repeat with the remaining eggs.
Add about 2 inches deep of the fry oil to a pan or Dutch oven and heat to about 350 degrees F. Place the eggs in the oil and fry for about 4 to 5 minutes, rolling occasionally, until a deep golden brown. Cool slightly on a wire rack or paper towel. Serve warm with dipping sauce (we use a mixture of mustard and horseradish, to taste).