The first try was darned good, even according to Mrs. Nonny. A pound of
sausage wrapped 8 eggs.

The first try had me adding a whole egg to the pound of Bob Evans hot
sausage, along with about 1/2 cup of unseasoned bread crumbs. That was
all mooshed up well and the hard boiled eggs had been chilled.

I used Saran wrap on both sides to roll out the meat mixture. The eggs
were dunked briefly in flour before wrapping. I quickly discovered that
it was best to use a sharp knife to cut the sausage, rather than just
pull it to tear it. Another discovery was that you need to really smoosh
the sausage down around the egg and keep smooshing it tightly.

I found that skewering the egg on bamboo worked great to help handle it.
It was dunked into another egg, then dredged and patted well in more
bread crumbs. That was yet another chance to pat everything down tight.
That's a key. Another key was to start with the eggs at room temp. and
not chilled. That helps cook the sausage quickly without overcooking
the egg.

Rather than deep fat fry, old Nonny got out some galvanized tin and made
up a baking thing. The tin measured 12" X 14" initially, then bent into
a "U" shape with risers 4" tall and a flat bottom 6" wide. In the side
tops, I cut 4 "V" shaped notches 1" deep to hold the skewers.

This was placed on the grill and heated up to about 400f. 4 skewered
sausage wrapped eggs were placed in the slots and 15 minutes resulted in
cooked sausage that held its shape perfectly. Misting with EVOO might
have improved things, but that's just a guess at this point.

The dressing, on the side, this time was 4 parts Albertson's Thousand
island dressing, 1 part CYM, 1 part horseradish and 1 part dijon
mustard. A tsp of this was served on the side, and the eggs were sliced
halves on the diagonal and served with a big Caesar salad.

For a first try, it was good. The main lesson was that the tighter you
packed the sausage, the better it turned out.
--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

On Oct 20, 9:01*pm, Nonnymus > wrote:

> The first try was darned good, even according to Mrs. Nonny. *A pound of
> sausage wrapped 8 eggs.

Damnit, Nonny. Knock it off. With detailed instructions, I actually
felt my poor old pump skip a beat as my brain actually considered
these. They sound great.

But it was all I could do to get over the fatty rage (a smoked tube of
sausage wrapped in bacon head to toe with some other kind of pump
busting ingredients inside) without doing it.

Those eggs really sound good...

Robert

wrote:
> On Oct 20, 9:01 pm, Nonnymus > wrote:
>
>> The first try was darned good, even according to Mrs. Nonny. A pound of
>> sausage wrapped 8 eggs.
>
> Damnit, Nonny. Knock it off. With detailed instructions, I actually
> felt my poor old pump skip a beat as my brain actually considered
> these. They sound great.
>
> But it was all I could do to get over the fatty rage (a smoked tube of
> sausage wrapped in bacon head to toe with some other kind of pump
> busting ingredients inside) without doing it.
>
> Those eggs really sound good...
>
> Robert

Thanks- they were good, and I don't see them as a dietary bomb, either.

After supper, there were 2 left, so I did the Saran wrap and
refrigerated them overnight. I had one for breakfast this morning,
after 30 seconds in the microwave and about a minute to let the heat
equalize. It was fine, and not much different from the ones right out
of the grill.

I know that the yolk of an egg isn't good for cholesterol, but outside
of that, there's nothing bad at all about the egg itself. At 8 eggs per
pound of sausage, that's roughly 2 ounces of sausage wrapping each egg,
so that's really not too bad at all.

The Scotch Eggs were originally finger food in taverns, I believe, and
the ones I did in the grill were quite "robust" in terms of being
rugged. To cut them, I found it best to insert the point of a steak
knife, then enlarge on the "stab." Possibly the bread crumbs on the
outside made for the crust-like covering.

If someone is considering sausage and eggs for breakfast or lunch, this
is a pretty darned good way to get it with a minimum of fat. The eggs
are hardboiled and not fried, so that's certainly a plus for cholesterol
or diet conscious folk. If you're really working at it, there's no
reason you couldn't flip out the yolk when serving them, either.

In all, they were a lot of fun to make and experiment with. Mrs Nonny
and I talked about them this AM again, and her recommendation was for me
to perhaps work a tad on the technique of molding them, but that the
combination of ingredients was OK to leave alone.

I'd also like to play around with some shrimp. Perhaps some raw shrimp
pulverized in a blender or even a mortar/pestle, mixed with egg and
bread crumbs for a wrap, instead of sausage might be good. After all,
many of us enjoy shrimp in a salad like Seafood Louis, which has a
distinct egg yolk flavor, so this might be a logical extension. Before
wrapping the hardboiled egg with "whatever," it might also be fun to see
if the egg can be partially slit lengthwise, the yolk removed and the
hollow filled with a cooked scallop or oyster. Wrapped then with shrimp
or crab, it might be quite a thing to put together for company.

Nonny

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

Nonnymus wrote:
> wrote:
>> On Oct 20, 9:01 pm, Nonnymus > wrote:
>>
>>> The first try was darned good, even according to Mrs. Nonny. A pound of
>>> sausage wrapped 8 eggs.
>>
>> Damnit, Nonny. Knock it off. With detailed instructions, I actually
>> felt my poor old pump skip a beat as my brain actually considered
>> these. They sound great.
>>
>> But it was all I could do to get over the fatty rage (a smoked tube of
>> sausage wrapped in bacon head to toe with some other kind of pump
>> busting ingredients inside) without doing it.
>>
>> Those eggs really sound good...
>>
>> Robert
>
> Thanks- they were good, and I don't see them as a dietary bomb, either.
>
> After supper, there were 2 left, so I did the Saran wrap and
> refrigerated them overnight. I had one for breakfast this morning,
> after 30 seconds in the microwave and about a minute to let the heat
> equalize. It was fine, and not much different from the ones right out
> of the grill.
>
> I know that the yolk of an egg isn't good for cholesterol, but outside
> of that, there's nothing bad at all about the egg itself. At 8 eggs per
> pound of sausage, that's roughly 2 ounces of sausage wrapping each egg,
> so that's really not too bad at all.
>
> The Scotch Eggs were originally finger food in taverns, I believe, and
> the ones I did in the grill were quite "robust" in terms of being
> rugged. To cut them, I found it best to insert the point of a steak
> knife, then enlarge on the "stab." Possibly the bread crumbs on the
> outside made for the crust-like covering.
>
> If someone is considering sausage and eggs for breakfast or lunch, this
> is a pretty darned good way to get it with a minimum of fat. The eggs
> are hardboiled and not fried, so that's certainly a plus for cholesterol
> or diet conscious folk. If you're really working at it, there's no
> reason you couldn't flip out the yolk when serving them, either.
>
> In all, they were a lot of fun to make and experiment with. Mrs Nonny
> and I talked about them this AM again, and her recommendation was for me
> to perhaps work a tad on the technique of molding them, but that the
> combination of ingredients was OK to leave alone.
>
> I'd also like to play around with some shrimp. Perhaps some raw shrimp
> pulverized in a blender or even a mortar/pestle, mixed with egg and
> bread crumbs for a wrap, instead of sausage might be good. After all,
> many of us enjoy shrimp in a salad like Seafood Louis, which has a
> distinct egg yolk flavor, so this might be a logical extension. Before
> wrapping the hardboiled egg with "whatever," it might also be fun to see
> if the egg can be partially slit lengthwise, the yolk removed and the
> hollow filled with a cooked scallop or oyster. Wrapped then with shrimp
> or crab, it might be quite a thing to put together for company.
>
> Nonny
>

I worked at a winery many years ago during a Scottish festival and made
the Scotch Eggs. I found it easier to wrap the eggs if I laid down
saran wrap, made the sausage 1/4" thick, 2" wide and 4" long. Place the
egg in the middle and wrap around. To make the sausage tighter around
the egg, I brought the wrap up to a single point at the top of the egg
and twirl, sorta like twirling a full garbage bag. Let them sit
in the fridge for 10 minutes, then coat with egg, flour and bread crumbs.

Another idea you may want to entertain is possibly using quail eggs.

Lay out the sausage, place chopped shrimp and scallops on top, insert
the egg and wrap. This could be a good accompaniment to your salad
and you would not need to cut them. Heck, give them a name like
"Nonny's Segg Tantalizing Truffles."

moncho

moncho wrote:

>>
>
> I worked at a winery many years ago during a Scottish festival and made
> the Scotch Eggs. I found it easier to wrap the eggs if I laid down
> saran wrap, made the sausage 1/4" thick, 2" wide and 4" long. Place the
> egg in the middle and wrap around. To make the sausage tighter around
> the egg, I brought the wrap up to a single point at the top of the egg
> and twirl, sorta like twirling a full garbage bag. Let them sit
> in the fridge for 10 minutes, then coat with egg, flour and bread crumbs.
>
> Another idea you may want to entertain is possibly using quail eggs.
>
> Lay out the sausage, place chopped shrimp and scallops on top, insert
> the egg and wrap. This could be a good accompaniment to your salad
> and you would not need to cut them. Heck, give them a name like
> "Nonny's Segg Tantalizing Truffles."
>
> moncho

Thanks for the input. Using the Saran wrap, I wonder if you could even
skip the egg center entirely, and do a sausage wrapped shrimp or scallop
for something different. Served with a Tonkatsu glaze, it might be a
great appetizer. I'd probably cook the scallop or shrimp some first,
then do the wrap. I'll report back on that one when I give it a try.

Nonny

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?