My English relatives think it’s a bit odd that the one thing I crave from England more than anything else is a scotch egg (and yes, despite the name scotch eggs are English, not Scottish). That’s a bit like an American abroad longing for a twinkie, since, like the twinkie, the scotch egg is a staple of gas (petrol) station food.
When homemade, though, a scotch egg can be a great snack, particularly for a picnic. Actually, after some research just now, that might be true for twinkies as well.
Preheat oven to 400 degrees F
- 2 hard boiling eggs (from a neighbor)
- 1/2 lb ground pork sausage (from Marr’s Valley View Farms)
- a bit of flour
- 1 whole egg, whisked (from a neighbor–different neighbor, actually)
- Bread crumbs (we made ours by grinding up and toasting a few pieces of day old sourdough bread)
- salt and pepper
- Colman’s mustard powder
Roll the hard boiled egg in a mixture of salt, pepper and flour. Form the sausage into flat disks 1/8″ to 1/4″ thick and wrap them around the eggs. Next, roll them in the whisked egg and then in the breadcrumbs. Many scotch eggs are fried, but I bake mine in the oven at 400 F for about 30 minutes (until the sausage is cooked).
For the mustard sauce, mix equal parts mustard powder and cold water, and let sit for at least 10 minutes. Note, this mustard is very hot, similar to a strong horseradish.