Recipe: Scotch Eggs

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Despite the origins of Scotch Eggs being traced back to the 1700s, Ella doesn't remember eating the hard boiled eggs wrapped in ground sausage while growing up - likely due to the strict food rationing during WWII and the years afterward when the economy and food supplies were still recovering.

But since being introduced to them [when? 20 years ago?], Ralph and Ella usually have some on hand, often making them in batches and keeping them in the refrigerator to enjoy when the craving hits. Quite delicious when eaten with Ralph's homemade salsa too. Yum!

They are tasty any time of year - so portable for summer picnics but also reminiscent of winter holidays as they are such a comfort food. Whether eaten al fresco or in casa, during the summer or winter, we hope you enjoy! (Thanks to Ralph's son, BM, for sharing his favorite recipe for them!)

Scotch Eggs (Oven Baked)
Ingredients

• 2 eggs (uncooked)
• 1 Tbs water
• 1 Tbs mustard (regular or spicy)
• 1 cup bread crumbs (Panko, Stove Top Stuffing, or make your own)
• 1 lb bulk pork sausage (choose your favorite - mild, spicy, Italian)
• 6 hard boiled eggs, shelled

Preparation

1. Pre-heat oven to 400 degrees. Beat eggs, water, and mustard in a small mixing bowl.
2. Place bread crumb mixture in a second mixing bowl. 
3. Divide sausage into 6 equal portions. Wrap one portion around each shelled hard boiled egg.
4. Roll each sausage- wrapped egg in bread crumbs, then the egg mixture, then breadcrumbs again.
5. Bake for 30-35 minutes, rotating once halfway through. Serve with salsa (Grandpa Ralph's homemade version, if you have some on hand), mustard, ketchup, etc.

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Sources:

• Thank you, Uncle BM for sharing your recipe!
• Also here.