(Pickled) Scotch Eggs

from: Jamey Bennett
to: Daniel Larkin

Hey Dude,

We’ve talked a bit about your pickled eggs and your enjoyment of sausage. Well, I’m going to tell you how to make awesome Scotch eggs, and it’s super easy. In fact, if I were a betting man, I’d bet that you already make some kick ass Scotch eggs for your hikes. (Actually, I pickled Scotch egg is, I guess, called a Manchester egg. Or at least that’s what Google seems to tell me.)

Here’s all you need:

  • Pickled eggs – For the batch in the picture, I had three pickled chicken eggs, and 10 pickled quail eggs. I had regular pickled eggs, fermented beet juice pickled eggs, sweet Sriracha pickled eggs, and buffalo pickled eggs. More on that another time…
  • 1 lb breakfast sausage – Tube sausage, or get fresh stuff from Whole Foods or somewhere and squeeze them out of the casings. I like sage in my breakfast sausage.
  • 2 fresh eggs
  • 1 tbs Worchestershire sauce
  • 3/4 cup bread crumbs
  • Deep fryer, or a pretty deep layer of oil in a skillet to fry at least 1/2 an egg at a time

1. Simple. Here’s all you do. Carefully and evenly cover each of the eggs with sausage. Put them on a plate or a tray as you cover them, and stick them in the freezer for about 15 minutes.

2. Crack the eggs into a bowl and add the Worchestershire sauce and whip up until it’s all mixed in. Have the bread crumbs in a separate bowl.

3. Take out the eggs, and one at a time, dip them in the egg/sauce mixture and then the bread crumbs. Throw them in the deep fryer at 365 for about 5-7 minutes, until the Scotch eggs are browned all over.

Let cool about 10 minutes before serving. Serve whole or sliced in half (the long way) with spicy brown mustard, hot sauce, or just by itself. Great the next day hot or cold, and perfect to take on a hike for an afternoon snack on the first day.

from Daniel Larkin
to jamey w. bennett

Some friends of our have done “Bar Food Night” a few times, and this seems like a natural fit.  Fried meat-wrapped meat.  Perfect!  And I finally get to knock Scotch Eggs off my bucket list!

from: Jamey Bennett
to: Daniel Larkin

Of course, you don’t have to pickle the eggs first. Any hardboiled egg will do. I just like the flavor the pickled eggs add to the mix.

I thought of you when I was googling the history of Scotch eggs. Like many things related to food, nobody knows for sure. But the story I liked best said that Scottish shepherds invented them so that they could go out into the field for an entire day, and all they’d have to take is a sack with a little loaf of bread and a couple of Scotch eggs. The eggs were a big boost of protein, but not messy and something that wouldn’t spoil in a few hours. And of course, they’d be lighter on the way out…

Jerky Recipes

from Daniel Larkin
to Jamey Bennett

Jerky recipes are here!
Here are the recipes for the jerky snacks I’ll be bringing to my next hike. One is a spicy (slightly less than I had hoped) and one is a sweet Carolina-style bbq.

After trimming the fat from my 2-1/4 pound sirloin roast and cutting the meat into 1/4 inch strips (cut with the grain), I ended up with just under 2 pounds of jerkable beef. So each recipe is essentially for a pound of strips. Mix up the marinades and soak the meat overnight in a ziplock bag before dehydrating.

Most recipes I looked up online used garlic powder and onion powder. I went fresh and I think it paid off. I simmered and cooled each batch of marinade before adding the meat so that I wouldn’t end up with a bitter raw onion and garlic flavor.

First one is Carolina-style BBQ inspired.

1/4 cup Soy sauce
1/4 cup Worcestershire sauce
4 cloves of garlic minced
1/4 onion cut into strips
1-1/2 Tablespoons mustard seed
1/2 Teaspoon paprika
1 Teaspoon liquid smoke – Hickory. Next time I think I’ll use 2 teaspoons, maybe more. The smoke is there, but barely.

Bring all ingredients to a low boil, and simmer for 5 minutes on low heat. Add more soy and Worcestershire to reconstitute if it gets too tacky. Then add:

2 Tablespoons apple cider vinegar
2 Tablespoons of honey

I suppose these could be added before the boil. It just worked out that I added them after the boil because I was writing the recipe as I went.

The second one is my Spicy Recipe; easily my favorite of the two. The spicy flavor is there, but most of the actual heat was left behind in the marinade. I might up the red pepper flakes and cayenne pepper next time for more heat because the loose particles actually stick to the beef strips.

1/4 cup Soy sauce
1/4 cup Worcestershire sauce
4 cloves of garlic minced
1/4 onion cut into strips
2 Tablespoons of Sriracha hot sauce
1 Tablespoon red pepper flakes
1/2 Teaspoon chili powder
1/2 Teaspoon cumin
1/4 Teaspoon ground cayenne pepper

Bring all ingredients to a low boil, and simmer for 5 minutes on low heat. Add more soy and Worcestershire to reconstitute if it gets too tacky.

My strips ended up needing between 7 and 9 hours in the dehydrator, depending on their thickness. After dehydration and a few lost bouts with self-control, I ended up with roughly 12 ounces of jerky – or one full sandwich-size ziplock bag of each flavor. I’m way into both of these recipes, so I hope you like them too.