Crunchy Scotch Eggs With Horseradish and Pickles Recipe (2024)

Bangers are not a common phrase or item in shops in America. Italian Sausage in casing is. The recipe is written to help Americans try a British recipe. You'll be hard pressed to find clotted cream, malt (not malted like Malteasers), treacle, etc in America. I cook British food often as my husband is English and appreciate it when recipes are offered accessible ingredients for me.

What is Scottish about Italian sausage? Only good bangers will do. No need to fix what isn't broken.

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Using turkey sausage, then complaining about panko not being traditional...

One note that helps when making these. Keep your hands wet when working the sausage around the eggs and the sausage meet in the fridge. Its easier to work with.

My Mother was British and taught me to make these. She always used bread crumbs. On my many trips to England & Scotland people told me to use breadcrumbs. She always used Italian sausage in casings because she felt it had better flavor. When I make them now, I use 1/2 medium spiced and 1/2 spicy bulk sausage and either breadcrumbs or Panko.I don't use flour on the egg (don't see the point). But I have started cooking the eggs until still soft - 6 minutes, if I'm serving warm. Popular,

OMG, so delicious. I was always intimidated by Scotch Eggs, but this was foolproof. I used Colman's English mustard instead of horseradish, 2 tbsp. And I used breakfast sausage instead of Italian sausage. And gluten free panko for my English glutard husband. Served with pickled pub onions. Nothing better.

1st time making scotch eggs and Melissa's recipe was a great guide! I didn't have horseradish handy, so I added an extra clove of garlic, some parsley, mustard power, and spicy paprika to my sausage meat. Tastes great with pickled anything. And booze.

Using olive oil burnt mine to a crisp especially because boiling point is higher. Did half my batch in a deep fryer with canola and came out much better!

Wow! Everyone loved these including my friend who grew up in the UK. She had two!! Be prepared to clean your kitchen after frying..

Loved the recipe; delicious! However, boiling the eggs this way led to difficulty getting them to peel cleanly. Rather, add the eggs to the water after it boils, cook for about 6-7 minutes, then transfer the eggs to an ice water bath for 10 minutes. Peels come right off. Sauce suggestion: bourbon-maple syrup, chipotle-adobo aioli.

One of my favorite comfort foods, and I'm so glad I finally made them myself! I cooked my eggs for 6 minutes, so they would still be runny after frying. In addition to the horseradish, I had honey mustard and red wine braised onions as condiments. Turned out delicious, and I'm definitely going to make more scotch eggs for my next family get together.

At 350, my scotch eggs browned and burned almost as soon as they entered the olive oil. I used a thermometer and everything. After the first two (burnt to a crisp and raw on the inside layer), I lowered the temperature and had more success with the second batch. Something in Step 4 must be wrong, though, because 7-9 minutes at 350 in olive oil would have resulted in charcoal.

Quail egg centers are spectacular. Continue to use chicken egg to attach the coating. Asian markets carry quail eggs.

OMG, so delicious. I was always intimidated by Scotch Eggs, but this was foolproof. I used Colman's English mustard instead of horseradish, 2 tbsp. And I used breakfast sausage instead of Italian sausage. And gluten free panko for my English glutard husband. Served with pickled pub onions. Nothing better.

Using olive oil burnt mine to a crisp especially because boiling point is higher. Did half my batch in a deep fryer with canola and came out much better!

No one knows how to hard-boil cold eggs. To whit: for 6 eggs or less, bring 1.5 - 2 quarts water to a vigorous boil. Take a plastic ladle, and gently lay each egg into the boiling water. Set the timer for 12 - 13 minutes. When all eggs are in the water, bring back to a rolling boil, and dial back to a simmer. Adjust boiling water for more or less eggs.When 12 minutes are up, douse in cold water, and smother in ice cubes. After 10 minutes, the shell will fall off the egg.

One note that helps when making these. Keep your hands wet when working the sausage around the eggs and the sausage meet in the fridge. Its easier to work with.

My Mother was British and taught me to make these. She always used bread crumbs. On my many trips to England & Scotland people told me to use breadcrumbs. She always used Italian sausage in casings because she felt it had better flavor. When I make them now, I use 1/2 medium spiced and 1/2 spicy bulk sausage and either breadcrumbs or Panko.I don't use flour on the egg (don't see the point). But I have started cooking the eggs until still soft - 6 minutes, if I'm serving warm. Popular,

use crushed saltines instead of panko

Step 3 is a bit overdoing itI use medium eggs such that i dont use so much sausage on each one. I also use turkey sausage. And while im a panko fanatic, Crackers are the traditional coating.

What is Scottish about Italian sausage? Only good bangers will do. No need to fix what isn't broken.

1st time making scotch eggs and Melissa's recipe was a great guide! I didn't have horseradish handy, so I added an extra clove of garlic, some parsley, mustard power, and spicy paprika to my sausage meat. Tastes great with pickled anything. And booze.

This needs to be a video...