I was taught to make these at an event ages ago, and they've been one of Cedric's favorites ever since. They are labor intensive, so if you're making them for a large group, it is generally best to have an assembly line of some sort, or at least a lot of helpers. Measurements are approximate, as always.
Ingredients:
1 dozen eggs. (I use Medium eggs, because large eggs get very big very fast.)
1 lb "bulk" sausage (not links.) - pick your flavor. I like Jimmy Dean breakfast sausage.
flour
home-made bread crumbs, or packaged instant mashed potatoes.
Oil for frying
First, boil your eggs. Only boil 10 of them, though, and reserve the other two to use as an egg bath. Make sure they are fully hard boiled, then cooled. You want your eggs cold when you assemble them. (Either refrigerate your eggs or keep them in ice water for at least an hour before assembly. I find it helpful to have the peeled eggs in a bowl of cold water.)
Next, prepare your assembly line. Scramble your two remaining eggs with a bit of water in a bowl. Set your ingredients in order - Sausage, boiled eggs, flour, egg bath, crumbs/potatoes - with an empty plate on the end to set the assembled product. It often helps to have a bowl of water with a drop of soap available to rinse your hands partway through, as well.
Ok...here we go.
Take a piece of sausage and work it in your hands until it's pliable. Flatten it in your hand, covering your palm. (This takes a bit of practice to see exactly how big you need to have it.) Take a boiled egg and roll it in the flour. Set it on the sausage in your hand, then close the sausage around it. The sausage does not need to stick to the egg; it needs to stick to the rest of the sausage. Seal the sausage completely.
Coat your sausage-covered egg in flour, then the egg bath, then the crumbs/potatoes. Set it to the side while you assemble the rest.
Your hands will be messy. That's ok. Don't worry about cleaning your hands in between eggs; you can mix the breadcrumbs from your fingers straight into the sausage for the next egg. (That actually helps stretch the sausage farther.)
All assembled? Good. Now clean your hands and let the eggs set for a few minutes while you get the oil ready for frying.
Regular vegetable or canola oil is perfect for doing this. Peanut oil works, too, or sunflower oil, but don't try to use olive oil. Olive oil doesn't do as well at the high temperature, and would be a waste of money anyway.
Use a medium or large saucepan, and fill the bottom with enough oil that it would cover about half a wrapped egg. Heat the oil until just before the smoking point...or until you can drip a drop of water in it and it sizzles/pops.
Use a set of tongs to set the eggs in the oil. You will need some room to move the eggs around, but not a lot. Remember the oil will get deeper as you put in more eggs. The eggs don't have to be completely covered, but they'll likely be mostly covered by the time the pan is full. Only put in a single layer.
Cook the eggs, turning occasionally, until they are a deep, golden brown. Remember that you're needing to cook all the way into the sausage. When done, set eggs on a paper towel to drain/cool while cooking the remaining eggs.
Now for the best part - the SAUCE!
Sauce is mixed "to taste". Mix good mustard and honey with a splash of scotch. I generally use a brown deli mustard, and have used a stone-ground or dijon mustard as well. (The dijon didn't turn out as well.) Do NOT use "cheap yellow mustard" for this.
A variation of the sauce I've heard of is using powdered English mustard, and mixing equal parts honey, powdered mustard, and scotch. Powdered English mustard has too much of a horseradishy spicy flavor for me, though, so it's not my preferred version.
Drizzle a bit of sauce on the egg, or put the sauce in a bowl and dip it. Eggs can be eaten hot or at room temperature. They can also be stored and reheated in an oven.
Ingredients:
1 dozen eggs. (I use Medium eggs, because large eggs get very big very fast.)
1 lb "bulk" sausage (not links.) - pick your flavor. I like Jimmy Dean breakfast sausage.
flour
home-made bread crumbs, or packaged instant mashed potatoes.
Oil for frying
First, boil your eggs. Only boil 10 of them, though, and reserve the other two to use as an egg bath. Make sure they are fully hard boiled, then cooled. You want your eggs cold when you assemble them. (Either refrigerate your eggs or keep them in ice water for at least an hour before assembly. I find it helpful to have the peeled eggs in a bowl of cold water.)
Next, prepare your assembly line. Scramble your two remaining eggs with a bit of water in a bowl. Set your ingredients in order - Sausage, boiled eggs, flour, egg bath, crumbs/potatoes - with an empty plate on the end to set the assembled product. It often helps to have a bowl of water with a drop of soap available to rinse your hands partway through, as well.
Ok...here we go.
Take a piece of sausage and work it in your hands until it's pliable. Flatten it in your hand, covering your palm. (This takes a bit of practice to see exactly how big you need to have it.) Take a boiled egg and roll it in the flour. Set it on the sausage in your hand, then close the sausage around it. The sausage does not need to stick to the egg; it needs to stick to the rest of the sausage. Seal the sausage completely.
Coat your sausage-covered egg in flour, then the egg bath, then the crumbs/potatoes. Set it to the side while you assemble the rest.
Your hands will be messy. That's ok. Don't worry about cleaning your hands in between eggs; you can mix the breadcrumbs from your fingers straight into the sausage for the next egg. (That actually helps stretch the sausage farther.)
All assembled? Good. Now clean your hands and let the eggs set for a few minutes while you get the oil ready for frying.
Regular vegetable or canola oil is perfect for doing this. Peanut oil works, too, or sunflower oil, but don't try to use olive oil. Olive oil doesn't do as well at the high temperature, and would be a waste of money anyway.
Use a medium or large saucepan, and fill the bottom with enough oil that it would cover about half a wrapped egg. Heat the oil until just before the smoking point...or until you can drip a drop of water in it and it sizzles/pops.
Use a set of tongs to set the eggs in the oil. You will need some room to move the eggs around, but not a lot. Remember the oil will get deeper as you put in more eggs. The eggs don't have to be completely covered, but they'll likely be mostly covered by the time the pan is full. Only put in a single layer.
Cook the eggs, turning occasionally, until they are a deep, golden brown. Remember that you're needing to cook all the way into the sausage. When done, set eggs on a paper towel to drain/cool while cooking the remaining eggs.
Now for the best part - the SAUCE!
Sauce is mixed "to taste". Mix good mustard and honey with a splash of scotch. I generally use a brown deli mustard, and have used a stone-ground or dijon mustard as well. (The dijon didn't turn out as well.) Do NOT use "cheap yellow mustard" for this.
A variation of the sauce I've heard of is using powdered English mustard, and mixing equal parts honey, powdered mustard, and scotch. Powdered English mustard has too much of a horseradishy spicy flavor for me, though, so it's not my preferred version.
Drizzle a bit of sauce on the egg, or put the sauce in a bowl and dip it. Eggs can be eaten hot or at room temperature. They can also be stored and reheated in an oven.
1 comment:
I'm thinking a small pot being used so that the volume of oil is high but not a huge quantity unless you want to do multiple eggs at a time.
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