Vegetarian Scotch Egg6 large Eggs1 package Gimme Lean Ground “Sausage”1 quart Vegetable Oil (for frying)2 Tbsp Fresh Sage, chopped1 Tbsp Fresh Thyme, removed from stems, chopped3/4 cups Flour2-3 cups BreadcrumbsSalt & PepperYour favorite mustard (I used Ingelhoffer’s Stone Ground)
Preheat your oven to 375 degrees and begin to heat oil in a deep-fryer to 375 degrees (I used a saute pan and no thermometer, so it can be done without fancy equipment). Place four eggs in a sauce pan and cover with water. Bring to a boil, cover and remove from heat, letting the eggs sit for about 10 minutes. Drain water and allow eggs to cool. Peel shell and set eggs aside.
Remove “sausage” from wrapper and place in bowl. Using you hands, mix in fresh herbs, salt & pepper to taste until well incorporated. Divide the mixture into four and flatten each piece with your hands into a circle – make it as thin as you can without breaking it. Wrap the mixture around each egg and roll until egg is covered evenly.
In a bowl, whisk remaining eggs until light yellow. Moving quickly, roll each egg/”sausage” ball lightly in flour, dip in egg mixture and roll in breadcrumbs. Repeat egg and breadcrumbs step again and set ball aside. Repeat for remaining eggs.
Deep fry two at a time, carefully turning until browned evenly. Remove from oil an drain on a paper towel. Place on a baking sheet and put into the oven for 10 minutes. Remove from oven, allow to cool slightly. Cut in half and serve with mustard.
I was reading the new Bon Appetit on the way to work this morning and they named elevated bar snacks as a top trend for 2012. They claimed that Scotch Eggs are the “ultimate bar snack” so naturally I spent the rest of the day figuring out how to make a vegetarian version. Want to learn the history of the Scotch Egg? It’s here.
Lesson learned tonight: Never deep fry in a fan-less department without a window open.