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 boiled 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.