Scotch Eggs with an Asian Twist, a traditional British picnic food with the unique flavor of a simple Asian ingredient - Chinese Sausage!
Scotch Eggs are a common British picnic food that consist of hard boiled eggs that is wrapped with sausage meat, breaded and deep fried or baked.
Inspired by Gordan Ramsay's Scotch Eggs with a Twist recipe, I played around with the recipe and added Chinese Sausage, specifically "Yun Cheong" (pork and duck liver Chinese Sausage), for a slightly sweet and smokey savory flavor. In one of my previous post, "Low Carb Chinese Sausage and Chives Cloud Bread", I used and wrote a little about Chinese sausages. Chinese sausages (commonly known as "Lup Cheong" in Cantonese) is a pork meat sausage that is cured and has a slight sweet and savory flavor, with similar textures to salami. In this recipe, I used "Yun Cheong", a pork and duck liver Chinese sausage that has a close resemblance to boudin in terms of texture and color. I was also unable to find plain sausage mince so I went ahead with a mild Italian flavored one and did not season it. If you're using plain sausage mince, you could season it with salt, pepper and any herbs of your choice.
These little hand grenades was an absolute party in our mouths, with the egg yolks still soft and runny on in the inside. I scored two thumbs up from my family!
Scotch Eggs with an Asian Twist
by Miss Crumbs A Lot, inspired by Gordan Ramsay
7 Eggs (1 beaten)
1 1/4 lbs Mild Italian Sausage Mince
1 cup Chinese Pork and Duck Liver Sausage (Yun Cheong) (finely diced)
1/4 cup Green Apple (shredded)
1 cup Plain Flour
1 1/2 cup Panko Bread Crumbs
1. Bring a pot of water to a boil, gently lower 6 eggs into boiling water using a ladle to prevent the eggs from cracking.
2. Cook for 4 1/2 minutes. Drain hot water immediately and cool eggs with cold water.
3. Peel shells off eggs by cracking it slightly and placing it back in the water. Water should seep into the egg and allow you to peel off the shell quite easily. Set aside.
4. In a bowl, mix mild Italian sausage mince with finely diced Chinese pork and duck liver sausage and shredded green apple. Mix well.
5. Prepare an assembly line of plain flour, 1 beaten egg and Panko bread crumbs that is seasoned with salt and pepper.
6. Divide the sausage mince mix into 6 portions and carefully wrap each hard boiled egg with it. Make sure it is not too thick of a coat as that would make it too dense.
7. Next, dredge each meat wrapped egg with the plain flour, then egg wash and finally coating it with the seasoned Panko bread crumbs. Press down the bread crumbs gently into the meat wrap to prevent the crumbs from falling off and burning while frying.
8. Heat a pot of vegetable oil, about 4 inches deep. Fry the meat wrapped eggs for about 8 minutes on medium heat until they are golden brown.
9. The meat should be cooked and the egg yolks still soft and runny.
Makes 6 servings.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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