Craftbar’s scotch eggs with chorizo appetizer was delicious. Unfortunately, the main dishes that followed weren’t as good but perhaps the eggs had set too high a standard for the other dishes to live up to.
Reed was looking forward to CraftBar’s braised short ribs which they’ve had on the menu for years but the ribs were MIA that night. He was forced to settle for the spaghetti and veal, ricotta meatballs. While the meatballs were delicious the spaghetti was over cooked and the tomato sauce was flat. My fried soft shell crabs were good but the accompanying pickled vegetables were hit or miss (the baby carrots were very nice but the cauliflower didn’t work with the brine at all).
But lets focus on the good: the scotch eggs. Craftbar dressed up these protein packed snacks by using quail eggs and chorizo. The miniature quail eggs allowed the finished product to be finger food friendly and the chorizo yielded a much more flavorful snack than traditional scotch eggs. With Father’s Day just around the corner I thought it would be a good time for a father friendly recipe and what dad wouldn’t like an egg encased in his favorite type of sausage and fried.
Last weekend it was my turn to host my monthly book/brunch club meeting and I thought scotch eggs would make a great starter. Initially, the hard boiled quail eggs looked tiny but once I added their sausage topcoats suddenly I worried that I’d made too many. There were only seven of us but all thirty scotch eggs quickly disappeared. I was a little disappointed as I’d started looking forward to snacking on the leftovers later that day.
If you can’t find quail eggs, chicken eggs would be fine. They’ll just be larger and you’ll have to increase amount of meat or reduce the number of eggs to make the recipe work.
Scotch Eggs with Chorizo (yield 24-30)
(Active time: 45 minutes Total time: 1 hour 45 minutes)
- 2/3 pound fresh chorizo sausage meat (not the hard, aged variety)
- 2 tbsp minced fresh basil
- 2 tbsp chopped fresh parsley
- 1 large egg
- 1 tbsp Dijon mustard
- 2 c panko
- 1/2 c all purpose flour
- 12-15 hard-boiled quail eggs, peeled (my store sold them in packs of 15)
- Vegetable oil (for deep-frying)
Mix sausage meat, basil, and parsley in medium bowl to blend. Whisk egg and mustard in small bowl to blend. Place breadcrumbs in a medium bowl. Place flour in sauce or swallow bowl.
Roll 1 hard-boiled egg in flour. Using wet hands, press 1/4 cup sausage mixture around egg to coat. Dunk egg into mustard mixture, then roll in panko, covering completely. Place scotch egg on plate. Repeat. Cover and refrigerate for at least an hour or up to 1 day.
Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 4 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat. Gently cut the eggs in half being careful not to dislodge the sausage coating. Serve warm or at room temperature.
*Scotch Eggs are great to serve as an appetizer or snack.-My Scotch Eggs with Chorizo recipe was adapted from a more traditional Scotch Eggs with Fresh Herbs recipe at Epicurious