Kicked Up Scotch Eggs Recipe - Cooking Index
Kicked Up Scotch Eggs Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Country-style sausage, casings removed |
| And crumbled | ||
| 1/2 teaspoon | 2.5ml | Cayenne |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 | Hard-boiled eggs - shells removed | |
| 1 cup | 146g / 5.1oz | Bread crumbs |
| Creole seasoning - see * Note | ||
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 | Egg - beaten | |
| Vegetable oil - for deep frying |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD - NETWORK
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