wes said:
I like to make them in my cast iron skillet at home before an event. My wife really likes the grease spatter! I dont use bread crumbs, but I am intrigued by your mention of cheese! Can you share your version??
Respectfully,
Wes Olson
Basically, it's just like what I posted above. Here it is in a more user-friendly format:
The Ingredients
1 lb. sausage (I like the Jimmy Dean, but have used any number of brands)
4 large eggs
3 slices of cheese (I use American sandwich slices, but want to experiment with others)
Seasoned or Unseasoned Breadcrumbs
The Steps
1. Hard boil 3 of the eggs
2. While eggs are boiling, mix sausage, remaining raw egg, and about half a cup or so of breadcrumbs (enough to make the mixture stick back together, but still be "sticky" enough to pick up dry breadcrumbs for coating). Once mixed, divide into 3 even pieces. Flatten these out until they are round and about 1/2" thick.
3. When eggs are done boiling, run them under cold water enough JUST long enough so they can be handled w/o burning yourself.
4. Place warm eggs on sausage patties. Drape each w/ 1 piece of cheese. Allow the heat from the egg to melt the cheese till it covers the egg top to bottom. This sometimes creates "bald spots" at the top of the egg if it's too warm. If this happens, just pinch some melted cheese off of the bottom and put it on top.
Note: If you like a little more cheese, set the still warm egg on an additional slice of cheese before draping it w/ the normal slice.
5. Wrap the cheese-covered egg with the sausage. To seal, pinch and twist several time along the seam till you can't tell there even was a seam.
6. Take sausage ball and roll it on a plate of breadcrumbs (or your favorite coating) till it is completely covered.
7. Drop Scotch Egg in deep fryer basket and begin deep frying. To figure out what at what temperature and for how long you should deep fry the sausage ball, look at the sausage wrapper for frying instructions. If it says to cook paties at 350 deg. F for 4 minutes on each side, then set your fryer for 350 deg. F and fry the whole thing for 8 minutes, rotating top to bottom half way through.
8. Once frying is complete, drain of grease. Eat right away or wrap in tin-foil and store in the fridge.
Note: I haven't wrapped mine in anything but tin foil, and haven't stored them for more than an a few hours at most (before someone ate them), so additional wrapping and storing suggestions (perhaps for taking into the field) are welcome.
There you go, that's how I do what I do. And thank you guys very much... I'm freakin' starving now. :thumbsup: