![Scotch Eggs](http://farm8.staticflickr.com/7335/10223921436_75185f3810_m.jpg)
One of the things I like best about scotch eggs is that they can be prepared ahead of time, and used as a
grab & gofood. They are good cold, sometimes they are even better this way than hot, depending on your sausage. Often, I will make a batch of them at the beginning of the week, and keep them in the refrigerator pulling one (or two) out each morning for a mid-day meal. They can be eaten as-is, sliced, or dissected (cut in half, separating each layer). They go excellent with a brown mustard, and maybe with honey as well (though I haven't tried it).
So, what is a scotch egg? At it's most basic, it's a hard boiled egg that's been wrapped in ground sausage, then cooked. You may also notice that I only refer to them as
scotch eggsand not
Scotch eggs. This is because they aren't Scottish, they're English. Many scotch eggs (including he original) were fried. I bake mine, because a) that's how I was taught, and b) I like the taste of the baked ones better than the fried ones. So this recipe will be for a baked scotch egg, rather than fried. So, here's what you'll need for a batch of 4 scotch eggs.
![Hard Boiled Eggs](http://farm8.staticflickr.com/7427/10223675593_446ac2ce80_n.jpg)
- Scotch (optional)
- 4 hard boiled eggs, shelled
- 1lb. ground sausage (pork, venison, turkey, you choice as long as it qualifies as ground sausage)
- breadcrumbs (optional)
- 1 egg (optional, and unnecessary if not using breadcrumbs)
- 1 baking/roasting rack with drip pan
- 1 oven
- Pour yourself some scotch (optional)
- Preheat your oven to 350°F
- Have some scotch — refill if necessary (optional)
- Shell your hard boiled eggs (I know it says shelled eggs up there, but it's really important that the hard boiled eggs not have shells on them).
- Have some scotch — refill if necessary (optional)
- Divide your sausage into fourths, so you have a quarter pound of ground sausage per hard boiled egg.
- Have some scotch — refill if necessary (optional)
- Wrap each quarter pound of sausage around a hard boiled egg — at this point you have uncooked scotch eggs
- Have some scotch — refill if necessary (optional)
- If you are going to use breadcrumbs: (optional)
- Break the remaining egg into a bowl and beat it (optional)
- Lightly coat the outside of the uncooked scotch egg with the beaten egg (optional)L/li>
- Roll the scotch egg in the breadcrumbs, coating the outside
- Have some scotch — refill if necessary (optional)
- Place each uncooked scotch egg on your baking/roasting rack so that they are not touching each other
- Have some scotch — refill if necessary (optional)
- Place rack with eggs in the oven (ensuring the drip pan is underneath)
- Have some scotch — refill if necessary (optional)
- Bake for 30-35min and remove the rack from the oven
- Have some scotch — refill in necessary (optional)
- Let the eggs cool (you can let them cool overnight if you plan to refrigerate)
- Have some scotch — refill if necessary (optional)
![Breading Supplies](http://farm9.staticflickr.com/8557/10223493924_20ab4208c8_m.jpg)
![Untitled](http://farm8.staticflickr.com/7437/10223494504_4ed05e1a6a_m.jpg)
![Untitled](http://farm3.staticflickr.com/2878/10223495714_d5befd81ce_m.jpg)
Now, without the humorous alcohol steps.
- Preheat your oven to 350°F
- Shell your hard boiled eggs (I know it says shelled eggs up there, but it's really important that the hard boiled eggs not have shells on them).
- Divide your sausage into fourths, so you have a quarter pound of ground sausage per hard boiled egg.
- Wrap each quarter pound of sausage around a hard boiled egg — at this point you have uncooked scotch eggs
- If you are going to use breadcrumbs: (optional)
- Break the remaining egg into a bowl and beat it (optional)
- Lightly coat the outside of the uncooked scotch egg with the beaten egg (optional)
- Roll the scotch egg in the breadcrumbs, coating the outside
- Place each uncooked scotch egg on your baking/roasting rack so that they are not touching each other
- Place rack with eggs in the oven (ensuring the drip pan is underneath)
- Bake for 30-35min and remove the rack from the oven
- Let the eggs cool (you can let them cool overnight if you plan to refrigerate
![Untitled](http://farm3.staticflickr.com/2813/10223593196_ccb76d0406_m.jpg)
(Note: inclusion of Scotch in scotch egg recipe is for the people who complain that the a recipe for
scotch eggsdoesn't contain any Scotch. If including the optional Scotch, please drink responsibly, or at least put it on YouTube if you don't.)
![Untitled](http://farm9.staticflickr.com/8399/10223680423_fd83c1d672_m.jpg)
Enjoy!
Love the recipe ... Including the scotch
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