Another explanation is that the recipe originated in the Lowlands of Scotland, and was made by poor farmers who would have kept chickens and pigs. It was a poor man’s lunch produced from leftovers that were easy to carry.
Scotch eggs can be served hot with gravy at high tea, or cold as a snack. It is perhaps as a snack that they are known best, since Scotch eggs are often featured as pub grub being served with a green salad, piccalilli or pickled walnuts. Also makes great picnic food.
My version is perfect for those of us who are wheat and gluten intolerant. Unlike many gluten-free recipes, it actually tastes good.
INGREDIENTS Preparation Time: 20 minutes Cooking Time: 10 minutes
8 large eggs (obviously using medium eggs would make more scotch eggs.)
1 lb. ground pork sausage meat
½ tablespoon finely chopped fresh sage or parsley or
½ teaspoon rubbed dried sage
¼ teaspoon dried sweet marjoram
¼ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground pepper
1 large egg, beaten
½ cup dried breadcrumbs* or panko breadcrumbs (might take more breadcrumbs)
Boil the eggs for 10-12 minutes, and then cool under cold running water. Carefully peel off the shells and put whole eggs on one side to cool. Can prepare ahead of time.
Put sausage meat into a large bowl. Add next seven ingredients and work into the sausage meat with hands. Divide into eight equal amounts.
Make a coating for each egg. Flatten and then make a patty with the sausage meat. Work it around the egg with wet hands to completely cover with an even layer.
Roll the sausage coated eggs in the beaten egg, and then in dried breadcrumbs to evenly cover.
Eat cold, halved lengthwise. Beware: Do not try to freeze.
* Can use Hol Grain Coating Mix, a Wheat Free, Gluten Free, Sugar Free and MSG Free Product