Boudin-Crusted Scotch Eggs
Bar Food, Small Plates
and bar-style menu offerings. Although today’s diners want quick, smaller portions they won’t sacrifice flavor and flair.
Boudin Scotch Eggs
- 1-1/2cups finely chopped yellow onion
- 1tablespoon unsalted butter
- 3pounds pork sausage
- 1cup evaporated milk
- 1-1/2cups cooled cooked rice
- 1tablespoon kosher salt
- 2teaspoons ground black pepper
- 1/4teaspoon ground thyme
- 1/8teaspoon each ground red pepper, ground cinnamon and ground marjoram
- 1/4cup finely chopped fresh parsley leaves
- 16hard cooked eggs
- 4large raw eggs
- 2tablespoons whole milk
- 1quart panko breadcrumbs
1. In large sauté pan, cook onion in butter over medium heat until browned; cool.
2. In large chilled bowl, add 1-1/2 pounds pork; slowly stir in evaporated milk with wooden spoon.
In second chilled bowl, combine remaining pork, rice, spices, parsley and onion mixture.
Gradually add pork-milk mixture to pork-rice mixture, mixing until evenly incorporated.
Cover and refrigerate 1 hour.
3. For each Scotch egg: wrap 1/3 cup pork mixture around 1 cooked egg;
place on parchment-paper lined sheet tray.
Refrigerate 30 minutes.
4. In shallow pan, whisk raw eggs and whole milk; place breadcrumbs in separate shallow pan.
Dip each sausage-coated egg in egg wash then into breadcrumbs to evenly coat;
place back on parchment lined sheet tray.
Refrigerate 2 hours.
5. To serve: Fry eggs at 350°F until outsides are browned.
Bake eggs on sheet tray in 350°F oven 35 minutes or until internal temperature of sausage coating reaches 165°F.
- 2cups mayonnaise
- 2tablespoons each small diced celery and cornichons
- 1tablespoon each finely chopped green onion and parsley, drained and chopped capers, and fresh lemon juice
- 1teaspoon each coarse ground mustard, finely chopped fresh thyme leaves and paprika
- 1/4teaspoon white pepper
- 1pinch cayenne pepper
In medium bowl, stir all ingredients until well combined.
Cover and refrigerate up to 3 days.