How to Make my version of a Scotch Egg
These are amazingly yummy. easy to make and last very well when you can't refrigerate something.
A short note on food safety. when making this it is important to THOROUGHLY cook your ingredients. I tend to slightly over cook my eggs and the final item to be absolutely sure the egg and sausage are done. I also tend to put a slightly thicker layer of biscuit on it to ensure it does not break open. these are all done to be sure that they don't go bad and will not make anyone sick.
Ok, on to the how to's
sausage in the chub
Biscuit dough ( I use Bisquick and milk)
Preheat oven to 375 or so. use the temp listed on your biscuit recipe)
Step one Hard boil you eggs. place all the eggs you are going to use into a pot and cover in cold water. put on your stove and bring to a rapid boil. boil for an additional 12-15 minutes. turn off heat and drain water. fill container with room temp water and let sit until ready for them.
While your eggs are coming to a boil make your biscuit dough. you want the dough to be firm enough that you can roll the dough out with a rolling pin. I usually start with the amount of mix it tells me and then add in more a little at a time until it is a elastic, but not sticky dough. set this aside until ready.
if you would like to season your own meat this is the time to do so. I usually by the sage pork or turkey sausage in the plastic tubes. just cut off the tip and squeeze into a bowl.
you will need a few baking sheets for this as rarely do I ever make only enough for 1 pan. :)
I grease my pan with vegetable oil or use parchment paper. prepare these and get ready.
Shell your eggs while still very warm/ hot. you don't want to hurt yourself but this works much better if they are still too hot to eat when they go in the oven.
the rest of this is, for me, a little time sensitive. I want the eggs still hot, as hot as I can safely handle without injuring myself that way the center is already at temp.
1) take a golf ball to egg size portion of the biscuit dough and roll out on a floured surface with your rolling pin. this needs to be big enough to wrap over everything and seal on itself.
2) spread out some sausage, I have found to do this a bit off center so that you save a flap of dough by itself.
3) place the shelled egg in the center of the sausage and start folding over the dough to envelop it. be careful to not tear the dough. we want this outer layer to stay in tact if at all possible. if any dough does break, it is ok. Just be sure they stay refrigerated after cooking.
place flap side down on the cooking sheets and place in oven. the biscuit recipe on the box says something like 10 minutes or until golden brown. I have found they usually need about 20-30 minutes. and watch the color. don't let them get to dark while in the oven. light brown/ mid gold is good. do not pull them out too light. we are aiming to get that sausage cooked all the way through.
if in doubt pull one egg from the tray and cut it open ( I have no problems sacrificing one to the food gods.) if the dough or sausage is not finished cooking leave them in for a bit.
once they are cooked, pull them out and let them cool on a towel so the bottoms don't get mushy and there you go. a high protein grab and go meal for those that can't sit for the full plate service. they travel well and can be rolled up in foil to be heated on site as well. Hope this helps those who were wanting this recipe.