Scotch Bunny
Elevate your snack game with the bold and irresistible Scotch Bunny—a fiery twist on the classic Scotch egg. This mouthwatering recipe encases perfectly hard-boiled eggs in a flavorful blend of ground pork sausage infused with finely chopped Scotch bonnet pepper, garlic, and fresh parsley for a tantalizing kick of heat. Coated in a golden, crispy breadcrumb crust, these spicy delights are deep-fried to perfection, delivering a satisfying crunch with every bite. Ready in just 40 minutes, this fusion of spice and comfort is the ultimate appetizer or party treat. Serve them fresh with a refreshing salad or your favorite dipping sauce for a crowd-pleasing dish packed with flavor and a touch of fiery excitement!
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Recipe Information
Ingredients
- 500 grams Ground pork sausage
- 1 whole Scotch bonnet pepper
- 2 whole Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 whole Hard-boiled eggs
- 100 grams All-purpose flour
- 2 whole Eggs (for coating)
- 150 grams Breadcrumbs
- 1 liter Vegetable oil
Instructions
Finely chop the Scotch bonnet pepper, garlic, and parsley. Set aside.
In a large mixing bowl, combine the ground pork sausage, chopped Scotch bonnet, garlic, parsley, salt, and black pepper. Mix thoroughly until well combined.
Peel the hard-boiled eggs and set them aside.
Divide the sausage mixture into four equal portions. Flatten each portion into a thin, even patty.
Carefully wrap each hard-boiled egg with the sausage patty, ensuring it is completely encased. Smooth out any seams or gaps.
Prepare your coating stations: place the flour on a plate, beat the eggs in a shallow bowl, and place the breadcrumbs on a separate plate.
Roll each sausage-wrapped egg in flour, ensuring it is evenly coated. Dip it into the beaten eggs, then coat it generously in breadcrumbs. Repeat for all eggs.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). Test the oil by dropping in a small piece of breadcrumb—if it sizzles and turns golden, it’s ready.
Carefully lower one or two coated eggs into the hot oil using a slotted spoon. Fry for 4-5 minutes, turning occasionally, until the coating is golden brown and crispy.
Remove the scotch bunnies from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining eggs.
Serve warm with a fresh salad or dipping sauce of your choice. Enjoy the spicy kick!
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 44.3 g | 221% | |
| Polyunsaturated Fat | 142.9 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
