Crunchy Scotch Eggs With Horseradish and Pickles
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs
- 2fat garlic cloves, finely chopped
- Pinch kosher salt
- 1pound Italian sausage, casings removed
- 1½ to 2tablespoons prepared horseradish
- ¼cup all-purpose flour
- ¼cup panko bread crumbs
- Olive oil, for frying
- Cornichons or other pickles, for serving
Nutritional analysis per serving (4 servings)
770 calories; 67 grams fat; 17 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 10 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
- Step 2
Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
- Step 3
In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
- Step 4
Fill a medium pot with ½-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.
Private Notes
Comments
Bangers are not a common phrase or item in shops in America. Italian Sausage in casing is. The recipe is written to help Americans try a British recipe. You'll be hard pressed to find clotted cream, malt (not malted like Malteasers), treacle, etc in America. I cook British food often as my husband is English and appreciate it when recipes are offered accessible ingredients for me.
What is Scottish about Italian sausage? Only good bangers will do. No need to fix what isn't broken.
This needs to be a video...
I love Scotch eggs and when I (rarely) see them on a menu, I'll order them. I've never made them because I'm not big on deep frying, but now that I have an air fryer oven, do you think this recipe would work in that or an air fryer?
Another yummy recipe! I didn't have horseradish. I added some oregano to the ground pork to make it "Italian." I suspect you could do just about whatever you like with the spices.
My Scotch Eggs came out deep golden brown on the surface (intended - 7 to 9 minutes, turning, crispy) - however on the inside, much of sausage was still raw? Any tips on how to prevent that / why that happened?