By Jon Emanuel, Executive Chef of Project Angel Heart
This Italian-style version of the classic Scotch egg substitutes homemade Italian sausage for the traditional British banger sausage meat and Italian seasoned bread crumbs with sesame seeds for plain bread crumbs. Serve it with a delicious roasted red pepper, garlic, and herb dipping sauce. Enjoy!
- Italian Sausage (bulk, store-bought Italian sausage meat may be substituted)
- 1 lb ground pork (fattier the better)
- 1.5 tsp Sambuca liqueur
- 1.5 tsp anise seed, toasted
- 1 tsp garlic, minced
- 1 tsp red pepper flakes (or to taste)
- 1.5 tsp. kosher salt
- 0.5 tsp freshly ground black pepper
- Water as needed for mixing, about 1.5 tsp
- 4 eggs, covered in cold water in a pot, started on high heat, boiled for 7 minutes, chilled completely in ice water, and then refrigerated until needed
- All purpose flour, as needed for dredging
- 2 raw eggs, beaten
- ¼ C milk
- Breadcrumbs (packaged Italian-style breadcrumbs may be substituted, but add the sesame seeds)
- 2 C breadcrumbs made from Italian bread
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sesame seeds
- ½ gallon peanut, light olive, canola or other frying oil (I prefer peanut)
- ¼ C grated parmesan or pecorino cheese
- Prepare the sausage by combining all ingredients except the water and kneading together to mix. Add half the water and mix in. The water will give the sausage meat some slickness and flexibility when shaping. If you think it needs the rest of the water go ahead and add it. If not, fuggetaboudit.
- Divide the sausage meat into four equal sized pieces, and flatten them out into round discs wide enough to envelop the eggs.
- Peel the boiled eggs carefully (the yolks will still be a little soft). One at a time, place the eggs pointy side down on the sausage discs and wrap the meat over the egg, carefully sealing the meat together at the wider (not pointy) side of the egg. Carefully smooth the meat out to erase all seals, lumps and bumps so you have a nice, smooth, egg-shaped sausage ball. Gentle, now—don’t squash the egg!
- Place the flour in a plate. Combine the beaten eggs and milk in a medium sized bowl. Place the breadcrumbs in a plate. Arrange the flour, egg mixture and breadcrumbs in this order.
- Dredge the sausage-covered-egg in the flour, shaking off the excess. Next, dip it in the egg mixture, allowing a thin coat of egg to cover the entire surface. Next, roll it in the breadcrumbs to coat. Shake off the excess. At this point, the eggs may be held in the fridge for a few hours until ready to use.
- Heat the oil in a pot on the stove to about 325 degrees (if frying immediately, start the oil well before breading the eggs).
- With a slotted spoon, carefully lower the Uova Scozzese into the hot oil. Fry for about 6-8 minutes until the outside is golden brown and the sausage is cooked through. Remove to drain on paper towels, sprinkle with the cheese and serve hot or cold with the dipping sauce (recipe follows). Enjoy!
- 1 C roasted red peppers
- ¼ C roasted garlic
- 4 flat anchovy fillets, chopped (optional)
- 6 large fresh basil leaves, roughly chopped
- ¼ C Italian parsley leaves, roughly chopped
- 2 T extra virgin olive oil
- Salt and pepper to taste
Combine all ingredients in a food processor. Process until desired consistency is reached. Serve.