For years, we had a tradition in our family of just having a buffet table of “nibbles” for Christmas Eve. That way, no one was stuck in the kitchen for the festivities, and we could just graze and nibble for the entire evening.
It is one of my fondest memories.
With the passing of my mother, many of our Christmas traditions has fallen by the wayside, but at least her recipes haven’t – and one of my most often requested “nibbles” was for Scotch Eggs.
Now that I have made them, I understand one they were a “special treat” – they can be a bit…laborious.
But when you bite into one – whether served warm or cold – oh, but it is good. I made these for Johnna and some friends, and despite their very American palate, they agreed that these were a thumbs up.
In memory of my beloved mother, a recipe for Scotch eggs…
–Marissa
Scotch Eggs
- 2 pounds of pork sausage (I use Bob Evans)
- Several cups of dried seasoned breadcrumbs – Panko is also great
- 8 hard boiled eggs
- 1-2 eggs, beaten
- 1 cup of flour
- A tasty mustard, for dipping
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Hardboil eggs using whatever method you prefer. Be sure to cool then peel them!
- Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
- Deep fry until golden brown, or pan fry while making sure each side is well cooked . Then, bake in the preheated oven for 10 minutes to “finish” them.
- Note: I’ve been known to just deep fry and leave them at that – they still turn out great, but your breadcrumbs may end up pretty dark.
Serve warm or cold – they are divine dipped in mustard.
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