Scotch Eggs
Step-by-Step Guide to Making Perfect Scotch Eggs
These Scotch Eggs are made with Jones Dairy Farm Pork Sausage, encasing tender quail eggs in savory sausage, then breaded and fried to golden perfection. Served with a tangy homemade aioli, these bite-sized treats are a flavorful twist on the classic, perfect for appetizers or a fun snack! Recipe by Chef Bruce Mattel.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 20 | quail eggs |
| 1 teaspoon | salt |
| 1 16 oz. | Jones Dairy Farm No Sugar All Natural Pork Sausage Roll, half-thawed and sliced 1/8″ |
| 1 cup | all purpose flour |
| 3 | eggs |
| 2 cups | breadcrumbs |
| 16 oz. | vegetable oil |
| 2 teapsoons | olive oil |
| 2 cloves | garlic, minced |
| 1 cup | mayonnaise |
| 1/2 teaspoon | hot sauce |
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Directions
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Place quail eggs in a small pot with cold water and salt. Bring to a rolling boil, turn off, cover, and let sit for 8 minutes.
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Peel quail eggs and reserve.
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Encase quail eggs with sausage and place in freezer for 10 minutes.
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Using standard breading technique (dredge in seasoned flour, dip in egg wash, and coat with breadcrumbs), bread each quail egg.
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Sweat the garlic in olive oil and add to the mayonnaise. Add the hot sauce and mix well.
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Fry quail eggs in 350°F vegetable oil until golden brown.
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Serve with aioli.
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