Author Topic: High fat, high cholesterol hand grenades (Read 7580 times)

grislyatoms · « **on:** May 09, 2009, 10:47:13 AM »

a.k.a. Scotch Eggs

This is my first attempt at making them.

First one was a little too dark. I fried them in a pan instead of deep frying; I didn't want to use a lot of oil.

Pretty good, but a pain to make. The sausage was so greasy it kept slipping off the eggs. So, I dabbed a lot of it off with paper towels. Formed the sausage around the eggs then nuked them for a bit to firm up the sausage. Rolled 'em in bread crumbs and threw them in the pan.

I might try them again from time to time.

LadySmith · « **Reply #1 on:** May 09, 2009, 11:52:22 AM »

OMG, those look so decadently tasty! My blood pressure went up a few notches just looking at them.

Grisly, were those a meal in themselves or did you have a side dish, something potato-y?

grislyatoms · « **Reply #2 on:** May 09, 2009, 12:13:38 PM »

Kiddo ate one with ketchup, I ate one with spicy brown mustard, no other sides. I skipped lunch that day, they fill ya right up...

Hmmm. Potato-y. A side of hash browns would be just...too good.

K Frame · « **Reply #3 on:** May 09, 2009, 12:23:58 PM »

Try rolling the egg in corn starch before you try encasing in sausage. It might give you a little more traction.

grislyatoms · « **Reply #4 on:** May 09, 2009, 01:43:45 PM »

That's a good idea, Mike. I'll try that next time.

Uncle Bubba · « **Reply #5 on:** June 12, 2009, 11:08:10 PM »

Apologies for being a threadmancer (11 pages back I went to find this) but I made Scotch eggs tonight and wanted to thank grisly for giving me the idea with this thread and to show off my work. I used a very basic recipe I pulled off the Web and Tennessee Pride Mild sausage. No problems with the sausage adhering to the egg, deep-fried 'em for 6 minutes. They were good but could've been better. Next time I'll go with medium and add some spice to the flour.

Thanls for the (unintended) nudge, grisly.

roo_ster · « **Reply #6 on:** June 12, 2009, 11:14:30 PM »

I never thought to encase eggs in sausage.

Ixnay on the hash browns. Go for the gold...golden fried potatoes & onions.

Gowen · « **Reply #7 on:** June 12, 2009, 11:28:09 PM »

Then you need to dip them in country gravy.... My cholesterol just doubled.

AJ Dual · « **Reply #8 on:** June 13, 2009, 12:16:27 AM »

The dark one looks the best!

And yes.... mustard, so spicy you can barely stand it.

Nick1911 · « **Reply #9 on:** June 13, 2009, 12:18:55 AM »

Good lord, this looks fantastic

I think I have a project for when Mrs. Nick1911 goes out of town!

Antibubba · « **Reply #10 on:** June 13, 2009, 12:37:13 AM »

I got chest pains just looking at the photos!

LadySmith · « **Reply #11 on:** June 13, 2009, 01:54:33 AM »

I made some last month. Mine didn't come out so pretty (more octagon-shaped with a different color on each side), but they were good and filling. It took me 4 days to eat two of them. A very tasty treat indeed.

280plus · « **Reply #12 on:** June 13, 2009, 07:27:35 AM »

"Make's my left arm ache just thinking about it"

Damn yummy lookin'!

Uncle Bubba · « **Reply #13 on:** June 13, 2009, 10:47:27 AM »

Quote from: AJ Dual on June 13, 2009, 12:16:27 AM

The dark one looks the best!

And yes.... mustard, so spicy you can barely stand it.

It should, it's been cooked!

I didn't think to note that the two on the right were waiting to go in the oil. I put salt and pepper on one, Tony Chachere's Creole Spice on another, and Tiger Sauce on a third. All were good in their way. I'll try some mustard with the next batch.

Cromlech · « **Reply #14 on:** June 13, 2009, 12:02:18 PM »

I need to go to the old general store now for some scotch eggs. Those look nice.

Iain · « **Reply #15 on:** June 13, 2009, 01:08:23 PM »

After years of hearing jokes made at the expense of British food I find a thread full of Americans drooling over one of the foulest concotions that a Brit put together.

If you didn't finish that meal with a deep-fried Mars bar then you're a filthy-food lightweight.

lupinus · « **Reply #16 on:** June 13, 2009, 01:22:34 PM »

Never had a fried mars bar...yet!

Does a helping of deep fried oreos with a fried twinkie chaser come close enough?

Iain · « **Reply #17 on:** June 13, 2009, 01:37:07 PM »

You don't even need to fry the twinkie to win.

Filthy American food generally wins out, but Scotch eggs are a noteworthy contribution to the field.

K Frame · « **Reply #18 on:** June 13, 2009, 01:59:14 PM »

You know WHY we're drooling over it?

Because it's one of the few British foods the recipe for which isn't "Throw ingredients into a large pot. Add water. Boil for 8 days. Thrown out contents of pot. Eat pot."

Iain · « **Reply #19 on:** June 13, 2009, 02:39:31 PM »

The American version of such a dish would be - drop in grease, fry. Slather in hot sauce, claim that nothing with less than 100,000 scoville units actually tastes of anything at all.

grislyatoms · « **Reply #20 on:** June 13, 2009, 04:31:26 PM »

Hey, cool, glad y'all liked them

Currently looking around for my next "Never had that before, seems simple, I'll give it a go" -type dish.

grislyatoms · « **Reply #21 on:** June 13, 2009, 04:39:06 PM »

Quote from: Mike Irwin on June 13, 2009, 01:59:14 PM

You know WHY we're drooling over it?

Because it's one of the few British foods the recipe for which isn't "Throw ingredients into a large pot. Add water. Boil for 8 days. Thrown out contents of pot. Eat pot."

Sounds like the way my Grandma would cook most vegetables. Boil them into a slimy mush, and then force them on the kids. Found out I actually liked the vegetables, just not that manner of cooking, years later.

lupinus · « **Reply #22 on:** June 13, 2009, 10:20:46 PM »

Quote

The American version of such a dish would be - drop in grease, fry. Slather in hot sauce, claim that nothing with less than 100,000 scoville units actually tastes of anything at all.

I fail to see the problem....

LadySmith · « **Reply #23 on:** June 13, 2009, 11:58:54 PM »

Quote from: lupinus on June 13, 2009, 10:20:46 PM

I fail to see the problem....

So do I.
"One man's meat is another man's poison", but no one said you can't have both at the same time.

Uncle Bubba · « **Reply #24 on:** June 14, 2009, 12:15:33 AM »

Quote from: grislyatoms on June 13, 2009, 04:39:06 PM

Sounds like the way my Grandma would cook most vegetables. Boil them into a slimy mush, and then force them on the kids. Found out I actually liked the vegetables, just not that manner of cooking, years later.

That's the way my dad has cooked all his life. He and my mother have been married 49 years - and Mama is a good cook - and he's never been able to understand that there are ways to prepare food besides "cook the living sh*t out of it".

News:

Author Topic: High fat, high cholesterol hand grenades (Read 7580 times)