Difficulty: Intermediate
Apps & Sides
Scotch Eggs
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Intermediate
These are a substantial appetizer or a low-carb snack with a savory smoked twist. Scotch Eggs would make a unique addition to a party or brunch, especially when served up from the recteq.
Instructions
- Step 1: Bring a pot of water to a boil and then add the eggs for 6 minutes.
- Step 2: Remove the eggs and add to a large bowl of ice water to cool the eggs quickly. Peel the shell off the eggs and dry well with a paper towel.
- Step 3: Take 3 or 4 ounces of sausage and shape into a thin patty, carefully wrapping each egg tightly in sausage.
- Step 4: In a medium sized bowl, combine the panko bread crumbs with Colden's Freakin' Greek Rub. Roll the sausage in the panko mixture.
- Step 5: Place the panko-coated eggs in the fridge for at least 60 minutes until well chilled.
- Step 6: Preheat recteq to 325°F, add the scotch eggs, and cook for 30-35 minutes until the sausage is fully cooked and Panko is golden brown and delicious.
Ingredients
Serving Sizes
Scotch Eggs
- 16 each Eggs
- 3 pound(s) Pork Sausage
- 3 cup(s) Panko Bread Crumbs
- 2 tablespoon(s) Colden's Freakin' Greek Rub
Tools Needed
- Step 1: Bring a pot of water to a boil and then add the eggs for 6 minutes.
- Step 2: Remove the eggs and add to a large bowl of ice water to cool the eggs quickly. Peel the shell off the eggs and dry well with a paper towel.
- Step 3: Take 3 or 4 ounces of sausage and shape into a thin patty, carefully wrapping each egg tightly in sausage.
- Step 4: In a medium sized bowl, combine the panko bread crumbs with Colden's Freakin' Greek Rub. Roll the sausage in the panko mixture.
- Step 5: Place the panko-coated eggs in the fridge for at least 60 minutes until well chilled.
- Step 6: Preheat recteq to 325°F, add the scotch eggs, and cook for 30-35 minutes until the sausage is fully cooked and Panko is golden brown and delicious.
Chef Pairings
Serve as an upscale charcuterie option or with Green Jacket Salad and Pulled Pork.