The Scotch egg has been a tradition in pubs of the United Kingdom since 1738.
They are perfect to pack in a summer picnic basket. Eat them as is or serve with chili sauce or chutney. They can be served slightly warm or cold.
SCOTCH EGGS
500 g (1 lb) pork sausage, casings removed
8 hard-cooked eggs, peeled
75 ml (1/3 cup) all-purpose flour
1 ml (1/4 tsp) coarsely ground fresh pepper
1 egg
10 ml (2 tsp) Dijon mustard
750 ml (3 cups) cornflakes, finely crushed
50 ml (1/4 cup) minced fresh parsley (optional)
Divide sausage into eight equal balls. Pat each ball across the palm of your hand to make a flat oval shape.
Lay one hard-cooked egg in the centre of each sausage. Wrap sausage around egg. Roll sausage-egg in your hands to create a smooth surface. Continue with all eggs and sausage balls.
Meanwhile, place flour and pepper in a large shallow dish. In another shallow dish, whisk together egg, 15 ml (1 tbsp) water and Dijon mustard. In a third shallow dish, gently toss together cornflakes and parsley, if using.
Roll sausage balls in flour, then dip into egg mixture and end with a coating of cornflake mixture.
Place coated eggs on a greased rack placed on a large rimmed baking sheet. Bake in a 425 F oven, turning once, until golden brown, about 25 minutes. Cut into halves lengthwise to serve.
Makes eight servings. Nutritional information per serving: 352 calories; 17 g protein; 25 g fat; 13 g carbohydrate; 0 g fibre; 620 mg sodium.
Tip: To get a little fancy with the recipe, substitute crushed cornflakes with panko crumbs to give the Scotch eggs an elegant twist.
