Baked Scotch Eggs With Mustard Sauce
"You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe."
photo by Late Night Gourmet
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 teaspoons fennel seeds
- 1 tablespoon parsley
- 2 teaspoons kosher salt
- 1 1⁄2 teaspoons pepper, freshly ground
- 1 lb lean pork
- 5 large eggs
- 1⁄2 cup Italian breadcrumbs
- 1⁄2 cup olive oil mayonnaise
- 1⁄4 cup Dijon mustard
- 1 ounce lemon juice
directions
- Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
- If grinding your own pork, trim fat from pork and cut into 1" cubes.
- Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
- To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
- If grinding your own pork, remove pork from the freezer and grind.
- Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
- Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
- Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
- Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
