Yields or Serves:
You will need to purchase quail’s eggs for this recipe.
1/2 Pound Pork Sausage
1 Tablespoon Chopped Fresh Chives
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
8 Hard Boiled Quail’s Eggs
Unbleached Flour For Coating
1 Beaten Egg
1 1/2 Cups Fresh White Bread Crumbs
Vegetable Oil For Deep-Frying
In a large-size bowl place pork sausage. Mix in chives, kosher salt, and pepper. Divide into 8 equal portions. On a floured surface, flatten each portion into a 2 inch circle. Shell quail’s eggs and dust with flour. Put beaten egg in one small-size dish and bread crumbs in another. Place each egg on a circle of sausage. Mold sausage around egg. Seal seams well. Roll each sausage-covered egg in beaten egg and then in bread crumbs. Fill a deep-fat fryer 1/3 full with vegetable oil and heat to 360 degrees. Very carefully place eggs into oil and deep-fry for 3 to 4 minutes, until golden brown. Remove from oil and drain well on paper towels until cool. Transfer to serving plate and serve. Makes 8 Scotch Eggs.
© Victoria Hart Glavin