Sunday, September 22, 2013

Scotch Eggs with Dill Aioli!

I've been wanting to make Scotch Eggs for such a long time!  And now that I'm in a new kitchen, I decided to bite the bullet and give them a try it!  A bizarre construction, Scotch Eggs are hard-boiled eggs, wrapped in sausage and sprinkled with breadcrumbs.  Ironically, they were invented by a store in London in the 1700's as a picnic snack, easily taken on long carriage rides.  But now, they've made it into the inner circles of the culinary world, fluttering their way through gastropubs, the Food Network and even Michelin-starred restaurants.  You have to take a bite of one of these unusual delicacies!

Scotch Eggs 

4 Eggs
H2O, for boiling
1/2 lb. Ground breakfast sausage
1 C. Panko bread crumbs
Vegetable Oil Spray (like Pam)
Dill Aioli (Recipe follows)

I promise these are not furry!  But I guess now I know how to create that effect for Halloween food.

Preheat the oven to 400.

(Thanks for some perfect hardboiled advice). Place the eggs in a small saucepan and cover with cool water.  Set over high heat and bring to a boil.  Put the lid on the pot and turn off the heat.  Let the eggs cook for 3 minutes.  Drain the hot water and run cool water over the eggs.  Set them aside to cool slightly.  When the eggs are cool enough to handle, crack the shells and carefully peel them.

Pour the bread crumbs into a shallow bowl and set aside.

Take a small amount of ground sausage (about 1/8 lb.) Roll it into a ball and then flatten it between your palms until it is less than a 1/4" thick.  Place the hard boiled egg in the middle of the sausage and carefully wrap the sausage around the egg.  It takes a little bit of delicate work, but as long as just about all of the egg is covered, you'll be fine.

Gently roll the sausage-covered egg in the breadcrumbs and place on a baking sheet.  Repeat with each of the eggs.  Lightly spray each egg with a bit of oil to help the breadcrumbs crisp up.

Bake the eggs for about 10 minutes, or until the sausage is brown and fully cooked.  Serve with dill aioli.

Dill Aioli

This is hardly a recipe!  But, it renders fabulous results.  Dill is a strong, yet delicate herb and it lends a fresh lightness to mayonnaise.  This is great as a dip for Scotch Eggs or French Fries or a spread for sandwiches.

Dill Aioli

1/2 C. Mayonnaise (I prefer Hellman's)
2 T. minced fresh dill

Combine and set in the refrigerator so the flavors can marry.

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