Scotch eggs will always remind me of the Bob Wills Music Festival in Turkey, Texas because my mom and aunt brought them to eat. What happy summer memories. These are not like any other recipe for Scotch eggs I have seen and frankly after trying some in a restaurant they are better. There are a lot of steps but this is easy so don’t be intimidated. They will impress guests and family and are easily portable. This recipe is also easily doubled or tripled. You will need:
1 package of breakfast sausage (if you are using the low fat kind then 2 packages)
2 cups crushed pretzels
1 tablespoon mayo
2 teaspoons mustard
1 tablespoon pickle relish
1 tsp hot sauce
Salt and pepper to taste
First a short tutorial on the eggs portion; although I am sure you know how to boil an egg these are useful tips. The night before you make these take the eggs you are going to use and turn them upside down. Whatever side they are on flip them over and let them sit overnight. This trick will center the yolks and you won’t get an egg with a sliver of white at the end that rips when you try to devil it later. The second trick is to add a tablespoon of salt to your boiling water. This keeps the shells together and makes them pull away from the white so that when you go to peel them they won’t rip up your egg. Silly little tricks but they come in handy. When you boil your eggs just let them come to a full boil then turn off the stove, put a lid on the pan and let them sit like that off the burner for 6 minutes. Drain and run cool water over them. Let these cool in your refrigerator for at least 30 minutes.
Once they are cool then peel them and divide your sausage into 6 pieces. Place your pretzel crumbs in a shallow pan and get put a nonstick pan on medium heat. In the palm of your hand flatten the sausage out and place an egg into the center.
Turn the eggs as they brown and you might put a lid over them just to help make sure the sausage gets done.
NOTE: if you cut one open and it still has some raw areas you can microwave them at short intervals without much damage. I have had to do this before.
Once they are done then remove them to a paper towel and let them cool down for around 20 minutes in the fridge. Now the next step is something nobody else does but I think is needed. You devil them. Cut them in half, scoop out the yolks, and mix the yolks with the mayo, mustard, pickle relish, and seasonings. Then serve them and believe me they won’t last long! Mine were gone in less than an hour. If you are pressed for time you can boil the eggs ahead of time and do the rest later or you can save the deviling part for right before you need them. I would not recommend you make these too far ahead as the pretzel coating will get soggy over time.