Scotch eggs are one of those snacks that bring back nostalgic memories. My grandma knew how much I loved them so she would make homemade ones for me. I seriously loved eggs as a child, I was even called the egg queen, that is how much I adored eggs. Scrambled, fried, poached, boiled, covered in mayonnaise. You name it, I loved it.
My love for scotch eggs started from a young age. They were a go-to snack when my family and I would go for picnics. Sometimes they were homemade but mostly they were the from the shops. Mainly, everyone’s love for a scotch egg all starts from the ones from the supermarkets. They had a processed charm about them. They slightly had that packaged taste that in a weird way I think all of us kind of loved. Regardless of their appealing engineered taste, you really can’t beat a homemade scotch egg.
When you bite in a freshly made scotch egg, you firstly crunch into the deep-fried layer of breadcrumbs. Once your teeth get through that coating, your taste buds then meet the delicious, seasoned sausage meat. But the centre is the triumph, A soft, fresh boiled egg. Seriously, just the thought of them makes me salivate.
This year, I am cooking for whole family for Boxing day. I already know I am going to make my slow cooked lamb ragu with gnocchi as the main course but I started to think what I could make as party snacks. My vegan marmite and cheese sausage rolls are super easy to make, so going to make a batch of those but what else could I whip up that I know my family will wolf down? Then it came to me, Festive Scotch eggs would be a hit. I am sure of it!
To give my festive scotch eggs their Christmas flavour I seasoned the sausage meat with allspice, red onion, sage and thyme and a lot of black pepper. That’s it. You shouldn’t over complicate the stuffing as you want the scotch egg to keep its sphere shape. To make this festive scotch egg fancier, I used the dainty quail egg instead of the classic hen egg. They have a slightly richer flavour that compliments the aromatics of the Christmas stuffing wonderfully.
For the outer crust, I used panko breadcrumbs and oatmeal. The oatmeal breaks up the texture and gives it a little more of a crumbly surface.
With plenty of cranberry sauce going around, these Christmas scotch eggs will go perfectly with it. For my the scotch eggs sauce, I combined the infamous cranberry sauce with hot pepper sauce. This is merely a suggestion however the firey kick enhances the herbs and allspice in the sausage meat. It tastes banging!
These great alternative scotch eggs are so festive and delicious that they will make any Christmas buffet more epic! Sack off the turkey and embrace the moreish party snacks!
I seriously love these Festive Scotch Eggs and I know you guys will to. They’re:
- Party Perfect
Scotch eggs always go down well so why don’t you make these festive scotch eggs? f you do make my festive scotch eggs , or any similar recipes like my ‘Vegan Marmite & Cheese Sausage Rolls’ , ‘Barbecue Chicken Gyoza‘ or ‘Cider Pork Stew & Herby Dumplings‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
Festive Scotch Eggs
Yield 12 Eggs
These Festive Scotch Eggs are the seasonal treat. Rich quail eggs covered in Christmas spiced sausage meat and coated in oatmeal and panko breadcrumbs. Served with a hot pepper chilli cranberry sauce.
- 500g Sausage meat,
- 8 Sage Leaves, Finely Chopped
- Teaspoon Allspice Berries, Crushed
- Half Red Onion, Finely Diced
- Salt & Pepper, To Taste
- 12 Quail Eggs
- 4 Hen Eggs, whisked
- 125g Panko Breadcrumbs
- 4 Tablespoon Oatmeal
- 100g Flour
- 1 Litre Rapeseed Oil
For The Sauce:
- 3 Tablespoon Cranberry Sauce
- 4 Tablespoon Hot Pepper Chilli Sauce
- Firstly, cook your quail eggs. Fill a small pan with water and set over a medium-high heat. Bring to the boil and cook the eggs for 2 minutes exactly. Carefully remove the eggs from the water and place in extremely cold water.
- Once the eggs have cooled, carefully peel the eggs. As the eggs are very soft, you must handle the eggs with ease. Once peeled, set aside til needed.
- In a large mixing bowl, add your sausage meat, sage, red onion, allspice and season well. With your hands, combine all the ingredients together until evenly intertwined. Make 12 even balls of the pork stuffing and set aside.
- In individual bowls, separate the the flour, whisked eggs and breadcrumbs. Add the oatmeal to the breadcrumb bowl and mix well. Set aside until later.With wet hands, take one of the pork balls and evenly flatten into one of your palms. Take one of your quail eggs and put it into the centre of the stuffing.
- With your other hand, assist the edging of the stuffing upwards, to help cover the egg. Once the edges of the stuffing meet at the top, seal the peaks. Using both hands, shape the pork and egg into a sphere shape. Repeat this method until all eggs are covered with the stuffing.
- Take one of the scotch eggs and coat in the flour evenly. Shake any excess off and then dunk in the whisked eggs. Shake off any excess.Lastly, roll the scotch egg into the breadcrumbs. If you can see a little bit of the pork still, dunk again in the egg and then repeat with the breadcrumbs. Repeat this method until all the eggs are complete. Set aside until cooking.
- Preheat your oven to 180ºC/gas 4, line a baking tray with parchment paper and place a large deep sauce pan on a medium heat. Pour in the oil and heat to 180ºC.Carefully, cook your scotch eggs in batches for 2 minutes or golden brown. Remove the eggs with caution and drain with kitchen paper.
- Once all cooked, add to the baking tray and place in the oven for 5 minutes.Meanwhile, mix the dipping sauce ingredients together and scoop into a side dip dish.When the time is up, cut them in half, plate up and enjoy with the dipping sauce.
Courses Starter, Lunch, Snack
Cuisine British, Festive