Skip to main content

Scotch Eggs with Mustard Dippling Sauce

My daughter got married last month.  It was beautiful.  Scottish wedding with Thistle and English Roses, groom and groomesmen in kilts and foods from the British Isles.  One of her requests was Scotch Eggs.  Now, the scotch eggs never did make it to the reception food table.  They ended up on the Sunday morning after-the-wedding brunch table, but they were there.   My kids have been dining on Scotch Eggs for as long as they have been my kids.  As a single mom, they were great school day breakfast food.  I dont even remember when I started making them.  Long before I had kids.  I remember eating them as a wee totter at my Great Aunt's house when I was young. 

Here's a little history about those tasty, protein packed breakfast yummies.  They have been claimed to have been invented by Fortnum and Mason department store of London in 1738, as a snack food for coach travelers exciting the city.  There is a more ancient Moghul version of the egg called nargisi kofta.  They were smaller, more like a meatball.  A recipe for Scotch eggs is puported to have been first printed in Mrs Rundell's 1809 New System of Cookery cookbook.  It was suggested in that recipe to serve them warm, with a gravy.   They seemed to make their way north and to the commoners during the 19th century.  They were commonly eaten by the Miners in Scotland, Ireland and northern England.  They were portable and a hearty source of protein.  No matter how you look at it, they have been eaten by many for a long time and they are good.   Not hard to make either. 

Scotch Eggs

6 eggs
1 lb of pork sausage (mild seasoning.  Can kick it up and get the hot if you want a bite!)
1/4 c flour
1/2 c panko breadcrumbs.
Vegetable oil for frying

Hard boil your eggs.  I do that by placing the eggs in a sauce pan and completely covering with water.  Bring the water to a boil.  Boil for 7 minutes.  Shut off the fire or remove from the electric heat immediately.  Pour out hot water and run cold water into the pan.  Cool for 2-3 minutes.  Pour out water again, run over cold water while peeling. 

Divide sausage into 6 balls.  Flatten the ball of sausage into your hand, until you have a disc about 5 inches in diameter.  Dip the egg into the flour.  Place that egg in the center of the disc and wrap the sausage completely around the egg.  Roll the Sausage covered egg into the breadcrumbs.  Do this with all 6 eggs. 

Pour oil into a deep frying pan until there is approximately one inch of oil in the pan.  You can also heat up a deep fryer and deep fry the eggs, as well.  When the oil is hot enough (a drop of water sprinkled into the pan, pops at about 350 degrees)), add your eggs.  Fry on all sides until the sausage is brown and completely cooked through.   Remove from the pan and drain on a paper towel.   Serve with Mustard Dipping Sauce.

Mustard Dippling Sauce:

1 T whole grain mustard
1 T honey
1 t lemon juice

Mix completely together.  Serve cold with eggs. 

Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!

Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned