Scotch Eggs with Sauce
Author Suzan Tisdale and I had a blast cooking in her kitchen last weekend. One of the dishes we made was Scotch Eggs with a Cayenne Mayonnaise Sauce. These are SO GOOD! I’d never made Scotch Eggs before, and I can assure you that they will now be a regular in our house. Check out the video of us making the recipe!
10 hard boiled eggs
2 lbs turkey breakfast sausage
1 cup chopped parsley
1/2 yellow onion
1 tsp dried thyme
1/2 tsp white pepper
1 tsp salt (Kosher or sea salt is best) (divided)
3/4 . cup flour (unbleached all purpose flour is best)
1 cup light bread crumbs
1/2 . tsp black pepper
2 TBS fresh parsley
oil for cooking
FOR THE SAUCE
2 egg yolks
2 cups canola oil (organic is best)
1 tsp salt (Kosher or sea salt is best)
1 TBS white vinegar
1/4 white Chablis wine
1/2 tsp Cayenne pepper
2 TBS lemon juice
1 TBS Worcestershire sauce
2 large bowls
3 small bowls
sharp knife and cutting board
utensils for cooking
Boil the eggs. (Place eggs in pot and cover with water. Put in about 1 tsp salt. Bring to a boil. Once it reaches a boil, boil for 10 minutes. Place pot in sink and run cold water into the hot until the hot is entirely replaced with cold. Turn the water off. Eggs are cooked and ready to peel — but will be hot. You might want to let them cool.)
Finely dice the onion.
Chop the parsley. Separate 1 cup and 2 TBS
Beat 2 eggs in one of the small bowls.
In a deep skillet, heat 2 inches of cooking oil to 375° degrees F (190° degrees C)
In a large bowl, mix the turkey sausage with the chopped onion, 1 cup parsley, thyme, 1/2 tsp salt, and white pepper.
In one of the small bowls, place the flour.
In another small bowl, mix the bread crumbs with 1/2 tsp salt, black pepper, and 2 TBS fresh parsley.
Peel the boiled eggs.
Grab about 1/4 cup sausage in your hand and form a disc. Place an egg on top of it (see video) and wrap the sausage all around the egg.
Lightly roll in the flour. Dip in the beaten egg. Roll in the bread crumbs.
Fry in the skillet, turning it so that all of the sausage turns golden brown.
To make the sauce:
Place the egg yolks, vinegar, and 1/2 tsp salt in large bowl. Using the hand mixer, begin beating on high speed. SLOWLY drizzle the canola oil into the bowl. When all of the oil is incorporated, it should be mayonnaise. Using a whisk, stir in the remaining ingredients.
Serve the Scotch eggs with the sauce.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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