Scotch Eggs

In the United Kingdom, Scotch Eggs are a traditional picnic or pub food. They are hard-boiled eggs, wrapped in sausage meat, dipped in bread crumbs and then deep-fried in vegetable oil.

Most “sausage” that is prepared at your local grocery store contains breadcrumbs, vegetable oil and refined sugar of some sort. Not to mention, the pork used is typically not pastured. Luckily, if you don’t need the meat in casings, sausage is very easy to make yourself, as it is just a combination of ground meat and spices.

These Scotch Eggs have undergone a serious make-over: the yolks are left runny, so as not to oxidize the fats inside and instead of commercial sausage, breadcrumbs and a deep-fry, they are wrapped in homemade sausage meat and bacon and then pan-fried over medium heat just until golden brown.  

They make a perfect on-the-go, hold-in-your-hand food and taste delicious hot or cold. They’ll keep well in the fridge for a few days too, so go ahead - make extras!

Ingredients:

8 large free-range eggs

2 lbs ground pastured pork

1 Tbsp dried minced garlic

1 Tbsp dried Italian seasoning

1 Tbsp crushed fennel seed

2 tsp fine Himalayan sea salt

1 tsp ground black pepper

1 lb pastured bacon

Plastic wrap

Soft boil the eggs: Pour 1-inch of water into a medium saucepan. Cover and set over high heat. Bring water to a boil. Remove cover from saucepan and very gently place each of the 8 eggs into the hot water. Cover the saucepan, lower heat to medium and simmer eggs for 6 minutes EXACTLY. When time is up, remove from heat and immediately place under tap with cold running water. When eggs are cool to touch, stop water and drain eggs. Carefully peel the eggs and set aside while you prepare the pork sausage.

Prepare pork sausage: In a medium bowl, combine ground pork, garlic, Italian seasoning, fennel, salt and pepper. Divide into 8 equal portions and using hands, shape each portion into a ball.

Assembly: Tear a sheet of plastic wrap about 14-inches long. Lay onto work surface. Place 1 ball of prepared pork sausage on top of the plastic wrap and flatten it into an oval about 4-inches wide and 5-inches long. Place 1 cooked egg on top. Using plastic wrap, pick everything up and use the wrap and wet fingers to completely wrap the egg with the sausage mix. Set aside. Repeat for remaining eggs.

Carefully wrap 2 strips of bacon around outside of each prepared egg in a swirl pattern.

Cook: Heat a large skillet over medium heat. Place the eggs in the pan and fry, turning to brown evenly all the way around.

Transfer to paper-towel lined plate to drain and cool until serving time.

-makes 8 Scotch Eggs