So, I have been craving scotch eggs for awhile. My dad, being the jolly Englishman that he is, made these for my brother and I when we were young. I was pretty sure they were the best invention ever. Hard-boiled eggs, wrapped in sausage, coated in bread rumbs and deep-fried. Forget egg mcmuffins, these were hard core. Traditionally British pub or pinic food, and traditionally very much not vegetarian, my version takes advantage of a product I typcially stay away from: fake meat. Other than bean/rice burgers, I am not a fan of fake meat produts, mostly because they are usually made with wheat and gluten. But, my craving for soth eggs has been so strong lately, that I gave in when I found this Gimme Lean sausage analog in our grocery store the other day. This recipe is by no means wheat-free, but some times you gotta live large… and so, I give you Vegetarian Scotch Eggs.
For four hearty Scotch Eggs:
- 4 organic eggs hard-boiled and chilled
- 1 package of fake sausage or regular sausage, if you prefer
- 1 clove of garlic, minced
- mixed herbs to flavor bread crumbs
- fresh or otherwise bread crumbs (fresh, from 3 slices of sandwich bread was enough for me)
- 4 Tbsp sesame seeds
- 1/3 cup flour
- 2 raw eggs, lightly beaten
- vegetable oil, for deep-frying
Remove egg shells, and rinse with cool water. Maneuver the sausage to enclose each of the eggs. Combine garlic, herbs, bread crumbs & sesame seeds on a plate or shallow bowl. Lightly dust the sausage-covered eggs in flour, dip in raw eggs, and coat with bread-crumb mixture. Heat about 2 1/2 inches of vegetable oil to about 350°. With a slotted spoon, drop 2 eggs in at a time, cook 4-5 miuntes or until browned and sausage is fully-cooked. Drain off some of the extra grease (or not! we’re living large here, right? ;-) and enjoy. Cheers!