I posted a photo via Instagram of a hand-written letter awhile back. Elizabeth Garnos of Watertown had read the Link article about my love of Scotch Eggs and how Monk’s (above) was now serving them.
The letter was splendid.
Elizabeth was born in Scotland, GB, at the beginning of World War II. She met and married a U.S. Air Force sergeant in 1957 and moved to South Dakota in 1958. She’s been here since.
And her family has always enjoyed “these remarkable eggs.” She would make them regularly, and even takes batches with them when they visit their son in Kansas City.
She wanted to share her family recipe with me, and I was flattered. I called her to say thank you, and to ask if I could, in turn, share the recipe with you all.
She, of course, said yes.
“The more people that can enjoy, the better,” she said.
So here you go. A Scotch Egg recipe from Scotland. I’ve not tried to make them yet, though I certainly will.
Thanks again, Elizabeth!
1 lb. bulk pork sausage (she uses Jimmy Dean)
6 hard-boiled eggs
1 large beaten egg
2/3 cup fine dry bread crumbs (or more as needed)
vegetable oil for frying
Shell eggs and pat dry. Divide sausage into six even portions.
Wrap one part sausage around each egg; encase completely. Dip each egg in beaten egg, then roll in crumbs.
Be sure eggs are coated completely. Heat oil to 350 degrees. Fry eggs three at a time.
Turn occasionally until golden brown — 3-4 minutes. Remove with slotted spoon and drain on paper.
Place eggs in a shallow baking pan. Bake in preheated, 400 degree oven until sausage is cooked through — 10-15 minutes. Serve hot or at room temperature.
Serve with mustard if desired. (Coleman’s Dry Mustard mixed with water to paste)