Scottish Eggs..

[draggar]

So I'm thinking of making Scottish eggs next weekend to go along with the haggis.

I've seen many recipes and they seem simple enough but I do have some questions:

First - what should I use for a meat? Most call for ground pork but I'm wondering about turkey and maybe even lamb?

Second - spices? A lot call for sage, parsley, thyme, oregano, etc.. What would make a good combination and how much?

[Kittish]

I got curious about what Scottish Eggs were so looked them up. From what I can see about the recipes I found, what kind of sausage you use to wrap the eggs in doesn't really matter all that much, as long as it's a good quality. Sounds like you're going to try making your own sausage for them, so you can pretty much do what you want with the spices. Just make sure your meat is finely ground for it.

Personally I'd go easy on the sage when you're mixing your spices for the sausage. Oregano and thyme are a good base for just about any sort of savory meat dish.

You might think about adding just a little bit of rosemary, especially if you use chicken or turkey for your meat, but keep in mind that a little bit of rosemary goes a long way.

Fresh ground black pepper is a definite yes, and if you have some fresh paprika (if it still has a distinct scent, it's fresh enough) that would add a nice note.

Parsley has a subtle flavor that works well with meats, and powdered onion and garlic are great flavor enhancers. If you have celery flakes or seed in your spice rack, those would be good too.

If you use lamb or pork, some mustard seed (just a smidgeon) can add a little unexpected zing, along with chili powder. Not too much, though, unless you like em spicy.

How much with spices is pretty much always 'to taste'. Mix up your spices according to what you think you'd like. You can sometimes sort of tell by smelling your mix if it'll work for you or not. It helps if you grind the spices up a bit more in a mortar and pestle, or grinder, plus the finer grind will help them be more evenly distributed in the sausage.

[Treasure]

we used just regular breakfast sausage the one easter mom made them.....

[dendawg]

Scottish Eggs? Does that mean the shell is plaid?

[Treasure]

hard boiled egg, (shell removed)
wrap in sausage
roll in breadcrumbs
deep fry

served best (apparently) with mustard.

[telecom_goddess]

Oh lordy I hadn't heard of scottish eggs before and now I kinda wished I hadn't

and don't even get me started on haggis...that is a food you will never catch me eating. Ever.

[draggar]

We had them at the Scottish fest (with the haggis) and fell in love with them. I'm thinking of lamb as a primary meat and maybe some beef to bulk it out (93& lean) and maybe some pork to "moisten" it out a little.

I'd rather bake than fry - our frying capabilities are minimal and I don't want to make a huge mess (plus baking is healthier!).

We not doing it this weekend, my wife got a house sitting gig so the $$$ is more important than the Scottish dinner.

BTW - I used to think about that with Haggis but at the Scottish festival I said I was going to try it just to see what it was like - and it was good. I told our herding assistant (who is from Scotland) and he can't figure out why Americans are so grossed out about it. We eat sausage, kielbasa, bratwurst, etc.. and it's the same except those use intestines and haggis uses the stomach.

[Kiwi]

Scotch eggs YUM!!!!!!!!!!!

[telecom_goddess]

BTW - I used to think about that with Haggis but at the Scottish festival I said I was going to try it just to see what it was like - and it was good. I told our herding assistant (who is from Scotland) and he can't figure out why Americans are so grossed out about it. We eat sausage, kielbasa, bratwurst, etc.. and it's the same except those use intestines and haggis uses the stomach.

I'm not a huge fan of sausage either.....I eat that very very rarely.

[Kittish]

I like sausage just fine! As long as we're not playing Warhammer.....