Scottish Eggs

Ingredients

1 lb sausage meat 7 eggs 2 tbsp finely chopped or grated onion 1 tsp poultry seasoning or sage 1 tsp cumin 1 tsp water 1 flour for coating purposes 1 fine, dry breadcrumbs 1/2 dz kokanee beer	Advertisements

Preparation
 
First, you shoot a bear and have part of the meat made into sausage.
If you re one of those unfortunates who doesn t hunt, I suppose you d
use pork sausage meat instead.

To begin, crack a Kokanee, pour it into a frosted mug and quaff it
while six of the eggs are hard boiling. When they re done, put them
to one side and mix the meat, onion, and spice mixture together. Take
the resulting mixture and coat the eggs with it carefully and evenly.
You might even want to peel the shells off first - although they do
add an interesting texture.

When the eggs are done, roll them in the flour, shake off the excess,
and put the eggs in the fridge for about an hour so the meat sets up.
While you re waiting, you might as well crack another Kokanee and put
your feet up; no sense straining yourself.

A couple of minutes before the hours up, lightly beat the remaining
egg with the tsp. of water. Again, you might want to remove the
shell... Take the eggs, dip them in the egg mixture, and roll them in
the breadcrumbs; they are now ready for cooking.

Traditionally, Scotch Eggs are deep fried. You can do that if you
wish, but who needs all the extra grease in their diet and the mess
and smell? I suggest you bake them in the oven at 375 F. for about 20
minutes or until the sausage covering is firm when picked at with a
knife or fork. I usually stick them on a wire rack with a pan
underneath so that they don t sit and cook in any grease that renders
out of the sausage.

Once done take a buddy, yourself, the Scotch Eggs, and the remaining
Kokanee into the living room. Watch Hockey Night in Canada as the
Vancouver Canucks beat some godless team from the east while drinking
Kokanee and munching the Eggs (you that is, not the Canucks) - no
life like it.

These go well with Lowenserf Hot German mustard or Louisiana Hot
Sauce. Best way to serve them is with a chilled Spinach and Bacon
salad and fresh tomatoes. Enjoy!

 

 
Servings: 6

 

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