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Nutrition Facts
Serving Size 1 (453g) Recipe makes 4 servings
Calories 1043
Calories from Fat 659		(63%)
Amount Per Serving		%DV
	Total Fat 73.3g	112%
	Saturated Fat 24.2g	121%
	Monounsaturated Fat 31.8g
	Polyunsaturated Fat 9.8g
	Trans Fat 0.2g
Cholesterol 985mg		328%
Sodium 2407mg		100%
Potassium 928mg		26%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 0.8g	3%
	Sugars 1.6g
Protein 63.4g		126%
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Seven Rivers Hogmanay Scotch Eggs

Recipe #345599 | 55 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef MacKinnon
Dec 29, 2008

I'm proud of my Scottish heritage, as well as my love of food (heck- I'm a Midwesterner!) This named for the Seven Rivers Highland Society here in St. Louis, MO, and for Hogmanay- a truly Scottish celebration! Scotch Eggs were invented in London by Fortnum & Mason, a food shop, in 1851- apparently in a "Let's pretend to be Scottish" craze. Silly sasenachs! But the name stuck, as did their portability. Some call these "picnic eggs", some call them "savory eggs" (using chopped eggs) but these are a great item to bring to the office pot-luck, that will leave your co-workers raving! I first tried Scotch Eggs at the Missouri Tartan Day Festivities a few years ago. I was hooked and when I finally saw how easy they were to make I mastered them! And searched the world over for variations! And the one I liked was the one from The HandMade Scotch Egg Company in the UK. Alas, we can't get them here- but here is my version of one of theirs. If you go there, avoid the pre-packaged ones at Tesco's, Sainsbury's and the ilk as those are horrid! And when you can get them here, some are poorly made, and served with a lack-luster approach as an "appetizer". Yet, these are an easy and unique way to take a quick breakfast out the door to work and can eat this in the car with one hand and no mess! Yep- Portability! The key I learned to making any type of Scotch Egg is the quality of the sausage! If you use the low-priced, "discount" stuff, you will end up with holes and gaps in the outer sausage shell. Go for Jimmy Dean, R.B.Rice, Johnsonville, or your favourite one. My daughter loves making these, and everytime we have taken them to a pot-luck lunch, or just something different. EGG + HAM + SAUSAGE + BREAD(ing) = YUMMMM.

SERVES 4 -6 , 12 eggs (change servings and units)

Ingredients

12 jumbo eggs
1 lb pork sausage (Sage is excellent, Hot is great! Mix them together and see what you come up with! All depends on how)
1 lb ham (Thinly Sliced- Get this from the Deli not the pre-packaged stuff! Smoked ham or a Bavarian style is )
herbed breadcrumbs (Regular or Italian- I've used both, use what you like. Figure on 1 can or package)
1 cup flour (I use All-Purpose- it helps keep the sausage on the egg)

Directions

1
Prepare your hard-boiled eggs as you usually do, making sure you remove any and all tiny bits of shell. Then set them aside so you can grab them as you go.
2
Take the flour and put into 1 bowl- you are going to roll your egg in this, as well as the 2nd bowl for the breadcrumbs. (Note that I said "you know what you have"- I have these stainless steel surgical scrub basins- they work great and are easy to clean and don't break of knocked on the floor!).
3
Take some sausage and roll it around, working it in your hand- this will help it "wrap" around the egg better. Set it aside. (You might need a 2nd pound of sausage- so be ready!) Wearing rubber gloves is a nice idea.
4
Take 1 of the eggs, and roll it into the flour.
5
Wrap some of the thin-sliced ham around the egg- and then roll into the flour again.
6
Take the sausage you just worked, and roll it around the entire ham & egg;.
7
You'll need to make sure that the sausage covers the entire "egg" and has no gaps. If you do have a few gaps, don't worry this comes with practice!
8
Then take the sausage wrapped ball of goodness and roll it into the breadcrumbs.
9
Now that it is coated, place it into the fryer set at 400°F (I use a slotted spoon for this).
10
Once it is "golden brown and delicious", it's time to take it out and pace it on the cake rack to drain. (I use a baking pan lined with 2 paper towels and put the rack on that- the eggs drain and cool & easy clean-up!).
11
Serve as is, or cut into halves with a "spicy-brown mustard". Now according to my Brit mates, try to find Branston Pickle- you may your imported foodst market might carry this, or order it online. This is a BROWN relish- made by Crosse & Blackwell- and is very addictive! It has all sorts of goodies in it and is GREAT with these! These can be served warm, or cold and you will find you may well have to make more!
12
Place these Gobs of Goodness into "zip-lock" bags, and use within 3 days or so. They are great as a "breakfast" on the run as a true 1-hand meal!