I woke up this morning in a funk. I’ve been fighting my autoimmune aches and pains and really thought I was going to camp out on the couch and watch House reruns on Netflix. I would have if I wasn’t tasked with taking my fourteen year old daughter to the bank to open a savings account.
By the time we got to the bank I began thinking about sandwiches. My kids think I should be famous for my pepperoni grilled cheese sandwiches and they always welcome new sandwich additions to my repertoire. One night we had chimichangas for supper. Chimichangas stuffed with banana, peanut butter, marshmallow spread, and Hershey bars. Though not technically a sandwich, they were perfectly happy to eat a crusty and gooey conglomeration of delights.
I have been wanting to try Scotch eggs for some time now. I decided they would make a great sandwich. I was right. I found some pretzel rolls and determined that I needed to use bratwurst for the eggs. Add a nice mustard sauce and we have a German/Scotch egg. A Scotch egg by any other name tastes just as sweet, right? I knew that 400 level Shakespeare I course I took in 2 1/2 weeks one summer was going to be useful someday.
I decided to borrow a horseradish-mustard sauce from Martha Stewart. I added a tablespoon of extra virgin olive oil to increase the drizzle factor. It took maybe five minutes to make the sauce. The rest was pretty straightforward as well.
4 eggs, boiled to your desired consistency
2 eggs, beaten (to hold the breading)
5 links bratwurst, casings removed
1 1/2 cups panko breadcrumbs
2 quarts vegetable oil (for frying)
4 pretzel rolls (or whatever bread suits your fancy)
Heat oil in cast iron dutch oven to 375 degrees F. While oil is heating, peel eggs.
Take approximately 1 1/4 bratwurst links without casings and flatten. Place egg in the center and carefully work sausage around egg to completely encase it. (At this point, I stuck the eggs in the freezer for about fifteen minutes to firm them up. It’s not necessary, but if you choose to do this, wait until you remove them to start heating the oil).
Coat meat covered eggs with egg wash and roll in breadcrumbs to coat completely.When oil is hot, carefully place eggs in oil. I cooked two at a time so that they had plenty of breathing room. Fry approximately ten minutes and periodically roll egg balls to make sure it cooks evenly. (I didn’t have enough oil to completely submerge my eggs).
When cooked, carefully remove from oil and place on paper towel lined plate to drain. Let cool for about ten minutes and slice with a serrated knife. Place on roll and drizzle with delicious mustard sauce. Enjoy.