Scotch Eggs

Plan Z Phase: This is a Z3 (ZReboot) recipe. A traditional Scotch Egg involves wrapping sausage around a whole hard-boiled egg, which can often be a challenge since they are so slippery. It is also common in Scotland to make this smaller version, which Scots will eat either as an appetizer or as part of a main meal.

Servings: Serves 2-4

Ingredients:

  • 1/2 – 3/4 cup flaxseed meal
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground sage
  • 1/2 lb ground sausage meat
  • 3 eggs (2 hard boiled, 1 raw)
  • 1 Tbl quinoa flour
  • oil for cooking (I used sesame oil)

Instructions:

(NOTE: This recipe requires something of an assembly line, and though it is not difficult for one person to do every step, it does work well as a family project. I suggest setting up all the steps before proceeding, since your hands will get a bit gooey along the way.)

Finely chop the two hard-boiled eggs and set aside. Whisk the raw egg in a bowl.

Mix flaxseed meal, black pepper, and sage together in another bowl or on a plate.

Dust your cutting board with flour and then flatten sausage on it until 1/8-1/4-inch thick. Take a heaping teaspoon of chopped egg and place on sausage.

Wrap some of the sausage around encasing the egg completely (it will be similar to a meatball in appearance). Dip the sausage-coated egg in the whisked egg until coated, and then roll in flaxseed meal mixture until coated in it. Set on a separate plate. Repeat with the rest of your hard-boiled egg and sausage.

Heat the oil in a pan until hot (the amount of oil depends on the pan you choose to use, but you should make it at least 1/4 inch deep). Cook Scotch Eggs for about 5-6 minutes, or until browned, turning as needed. Remove and drain any excess oil on paper towels.

Scotch Eggs are equally good served hot or cold, and they reheat well in the microwave too. There is some variation in the amount of flaxseed meal needed because how much you need depends on how large you make your Scotch Eggs. It is hard to mess up this recipe, however, so I encourage you to tweak the amounts (or ingredients, if you do not care for sage) to suit your own tastes.

Enjoy!

Cheers,