Crispy “Mini” Scotch Eggs
Scotch eggs consist of hard-boiled eggs wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. They are popular in the United Kingdom and are a common picnic food.
The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738.
In the Philippines and other Latin countries, local delicacies approximate that of Scotch eggs. Like the Filipino embotido or morcon. Both are ground meat (pork or beef) formed into sausages with boiled egg filling.
For this recipe, I used the smaller quail eggs.
6-8 boiled quail eggs, peeled
1 lb pork sausages, casings removed
1/2 cup flour
Salt and pepper to taste
1 tbsp soy sauce
1 egg beaten
1/2 cup bread crumbs
Olive oil for frying
In a bowl, combine the sausage meat, flour, and salt and pepper to taste.
Take a handful of the sausage mixture and wrap it around one boiled quail egg, rolling it between your hands to shape into a ball. Repeat process for the rest of the eggs.
Place beaten egg in a plate and the bread crumbs in another. Dip each sausage ball into the beaten egg then roll it in the breadcrumbs.
Heat Olive oil in a medium pan over medium-high heat. Fry the sausage balls, making sure they’re browned on all sides.
Remove from heat and set on a plate lined with paper towel to drain excess oil. Slice sausage balls lengthwise and serve warm.