Scotch Eggs
These Scotch Eggs are made with Jones Dairy Farm Pork Sausage, encasing tender quail eggs in savory sausage, then breaded and fried to golden perfection. Served with a tangy homemade aioli, these bite-sized treats are a flavorful twist on the classic, perfect for appetizers or a fun snack! Recipe by Chef Bruce Mattel.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 20 | quail eggs |
| 1 teaspoon | salt |
| 16 oz. | Jones Dairy Farm Pork Sausage Chub, half-thawed and sliced 1/8″ |
| 1 cup | all purpose flour |
| 3 | eggs |
| 2 cups | breadcrumbs |
| 16 oz. | vegetable oil |
| 2 teaspoons | olive oil |
| 2 cloves | garlic, minced |
| 1 cup | mayonnaise |
| 1/2 teaspoon | hot sauce |
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Directions
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Place quail eggs in a small pot with cold water and salt. Bring to a rolling boil, turn off, cover, and let sit for 8 minutes.
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Peel quail eggs and reserve.
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Encase quail eggs with sausage and place in freezer for 10 minutes.
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Using standard breading technique (dredge in seasoned flour, dip in egg wash, and coat with breadcrumbs), bread each quail egg.
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Sweat the garlic in olive oil and add to the mayonnaise. Add the hot sauce and mix well.
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Fry quail eggs in 350°F vegetable oil until golden brown.
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Serve with aioli.
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