Seven Rivers Hogmanay Scotch Eggs
Celebrate Hogmanay in true Scottish style with these Seven Rivers Hogmanay Scotch Eggs, a delicious twist on the classic pub favorite. Featuring tender hard- or soft-boiled eggs wrapped in a flavorful blend of ground pork sausage, smoked paprika, black pepper, and fresh parsley, these savory treats are coated in a crispy layer of salted Scottish oats for a delightfully rustic crunch. Perfect for holiday gatherings or New Year’s feasts, they’re deep-fried to golden perfection and pair beautifully with whiskey-infused mustard for a tangy kick. Ready in under an hour, these hearty Scotch eggs make an impressive appetizer or snack that’s sure to wow your guests with their rich flavors and irresistible texture.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 450 grams Ground pork sausage
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, finely chopped
- 60 grams All-purpose flour
- 2 pieces Large eggs (for breading)
- 100 grams Salted Scottish oats (or breadcrumbs)
- 1 liter Vegetable oil (for frying)
- 4 tablespoons Whiskey-infused mustard (optional, for serving)
Instructions
Place 6 large eggs in a saucepan and cover them with cold water. Bring to a boil, reduce to a simmer, and cook for 6-7 minutes for slightly soft yolks, or 8-9 minutes for fully hard-boiled eggs.
Immediately transfer the boiled eggs to a bowl of ice water to cool. Once cooled, peel the eggs carefully and set them aside.
In a mixing bowl, combine the ground pork sausage, smoked paprika, ground black pepper, salt, and chopped parsley. Mix thoroughly to ensure the seasonings are evenly distributed.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin patty using your hands or a piece of parchment paper.
Place a peeled egg in the center of a sausage patty. Gently wrap the sausage around the egg, sealing any gaps to form an even layer. Repeat with the remaining eggs and sausage.
Set up a breading station with three bowls: one containing all-purpose flour, another containing two beaten eggs, and the third containing salted Scottish oats or breadcrumbs.
Roll each sausage-wrapped egg in the flour, shaking off excess. Next, dip it in the beaten egg, and finally roll it in the oats or breadcrumbs, ensuring an even coating.
Heat vegetable oil in a large, deep saucepan or fryer to 175°C (350°F). Carefully lower the Scotch eggs into the hot oil using a slotted spoon, cooking in batches to avoid overcrowding.
Fry the Scotch eggs for 6-8 minutes, turning occasionally, until the coating is golden brown and crispy. Use a meat thermometer to ensure the internal temperature of the sausage reaches at least 71°C (160°F).
Transfer the fried Scotch eggs to a paper towel-lined plate to drain excess oil. Let them rest for 5 minutes before serving.
Serve the Seven Rivers Hogmanay Scotch Eggs warm or at room temperature with whiskey-infused mustard for dipping.
Nutrition Facts
Calories |
10574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1093.0 g | 1401% | |
| Saturated Fat | 188.4 g | 942% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 7593 mg | 330% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 4.0 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 392 mg | 30% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1184 mg | 25% | |
*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.
