Scotch eggs are shelled hard-boiled eggs covered in sausage meat, dredged in bread crumbs and deep fried or baked.
This is the mini version with quail eggs. Mini Scotch eggs are the perfect finger food to serve at parties because they can be prepared and cooked ahead of time. And there is no need to reheat them before serving because Scotch eggs are traditionally served cold.
You can buy good quality sausage (please read the sausage post), press the meat out of the casing and use that. Or, you can use ground meat (pork, beef, chicken, turkey or whatever you prefer so long as it is real meat) and add all the spices, herbs and seasonings that go into a sausage. I went for the latter technique.
- 500 grams ground pork
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon chili flakes
- 1 tablespoon minced garlic
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped carrot
- 2 tablespoons sweet pickle relish
- ¼ cup panko (Japanese bread crumbs)
- 10 quail eggs, hard boiled and shelled
- Preheat the oven to 400F.
- Mix all the ingredients together excluding the quail eggs.
- Divide the meat mixture into ten equal portions.
- Take a portion, flatten slightly and place a quail egg at the center. Gather the edges of the meat patty and fold to completely seal the egg. Repeat until all the eggs are covered with meat.
- Arrange the egg-filled meatballs on a baking tray lined with non-stick paper. Bake for 20 minutes at 400F.
- As I've mentioned earlier, Scotch eggs are traditionally served cold. It is easier to cut them into halves when the pork fat has congealed. However, when served hot, Scotch eggs are just as lovely. It's not that easy to cut them though. So, it's your choice whether you prefer to wait before serving your Scotch eggs.