Posted on

Scotch Eggs with Maple Breakfast Sausage

Come visit us at our Canal Park Storefront in Duluth, MN to purchase the Maple Breakfast Sausage.

This recipe uses one whole bag of Maple Breakfast Sausage (weight varies per each bag but you will use about 8-10 sausages).

Ingredients

6 eggs

1 lb of Smokehaus Maple Breakfast Sausage

1 tsp cayenne pepper (optional)*

*You can substitute cayenne for 1 tbsp of fine diced spicy fresh pepper of your choice.

4 green onions, fine minced

2 cups high-temperature oil, such as peanut or rapeseed, if frying

2 eggs, whisked

½ cupflour

½ cup Panko bread crumbs

½ cup water


Utensils

4 bowls
Paper towels

Plastic wrap

Cutting board

Thermometer for oil temp

Large frying pan/cast iron skillet / or a baking sheet

DIRECTIONS
If you’re a visual learner: we recommend the following video for additional information and a visual guide on how-to. https://www.youtube.com/watch?v=hkPPn5ycsnc

Boil 6 eggs for 6 minutes (runny yolk)6 ½ minutes (for partially runny yolk), or 7 minutes (not so runny). Cool down those eggs to stop them cooking  by placing them inlace iced water for 5 minutes.. Gently peel your eggs (the less you cook them, the trickier it will be to peel them) and dry them with a paper towel.

Take sausage out of their casings and add the green onions and cayenne pepper. Lightly mix until just combined and raw sausage is malleable (beware of over-mixing, this will lead to tough sausage!). 

Get the oil ready for frying, have it reach a 350F temperature.

Pre-heat your oven  to 400 F**

if you’d rather bake the eggs. to 400 F**

Get your stations ready:

Plastic wrap your cutting board and tape one side of the plastic to the bottom of the cutting board (this will help keep it in place while you spread out the raw sausage).

Place remaining ingredients in separate bowls.

Make sure you dry your eggs before placing them on the flat raw sausage.

Scoop out a 2 inch ball of sausage, spread with wet fingers and then use the non-taped side of the saran wrap to finish spreading out the mixture. You’ll need enough of a diameter to cover the egg evenly.

Place your dry egg in the middle of the mixture, wet your fingers and slowly join all edges of the sausage to close up any gaps.

Coat the egg in flour then the whisked eggs and finally in panko bread crumbs.

Slowly place your egg in the fryer. Fry for 5 minutes. If you boiled the eggs the night before allow for an extra minute of boiling.

Allow the eggs to cool down and then slice, serve and enjoy!

BAKING

** For baking, place all coated eggs in a cookie sheet and bake for 30 minutes until golden.

Allow the eggs to cool down and then slice, serve and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *