Merry Christmas Everyone,
I made Scotch Eggs for our family Christmas Eve party... these were a big hit! This time I used Quail Eggs. Man, I tell you, those little suckers are hard to peel! The egg membrane below the shell is a little tougher than a chicken egg, and the shell gets kind of "leathery" after you boil it. If I didn't have good fingernails, it'd have been even harder to peel the eggs...
Quail Eggs only need about 5 minutes to boil because they're so small.
I chopped up some shallots and parsley in a food processor the night before and cut some fresh chives by hand to mix in with the sausage. I prefer to use Jimmy Dean "Hot" sausage (unwrapped in the photo) and used regular sausage too for guests that don't like "hot". I also add about 1/2 teaspoon of cinnamon to a single package of the sausage mix. The chicken eggs were beaten to make an egg wash to coat the sausage wrapped eggs with bread crumbs. I also found that if you keep the sausage package in the refrigerator right up until you need it, the colder the sausage is, the better it is to mold around the egg and it doesn't stick to your hands as much.
It helps to roll the sausage/egg ball in flour first before you coat it with an egg wash for the bread crumbs... the flour helps the egg stick to the ball better.
Boiling in 350 degree oil until the bread crumbs are brown. With Quail sized eggs, I found that I could get 9-10 balls out of a single package of sausage.
After boiling in oil, I finish them off by baking them in a 350 degree oven for about 10 more minutes... this ensures the sausage is cooked all the way through. My wife's muffin pan works great for this.
Hot and Spicy on top, regular sausage on the bottom.
Bon Apetite!
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Originally Posted by Partisan1983
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