Tuesday, April 26, 2011

Crescent Scotch Eggs

My best friend has been talking up Scotch Eggs as a great meal on the go for years. I've had them on my "to do" list but they keep getting bumped further and further down that list for something more exciting. Shame on me.I finally settled on using the recipe for crescent scotch eggs from Big Oven. Although, I did use my best friends secret of using sage sausage. (I used Bob Evans brand because it rocks my world. ) See if you use sage sausage you don't gots to do nuthin for seasoning. Yeah!

Mrblocko LOVED these. He was desperately trying to figure out how to get some cheese in there some place. (Cause then, dontcha know, it would be a perfect meal. ) I told him he was just gonna have to deal, because I couldn't figure out how to get cheese in there without making a huge mess in the cooking process.

Blockette, on the other had did not have any sort of love for Scotch eggs. This is because she hates cooked egg yolks. I can't say that I blame her. I don't particularly care for them either all by their onesies. They weren't too bad eating them with the meat and crescents though. Once I removed the offensive "yellow nasties" from the center, Blockette ate her meal without further complaint. Next time I make these I'll have to remember to do that at the beginning of the meal so we don't have to revisit the excessive drama.

We had a bit of leftovers with this recipe as it makes 8 eggs. Normally, with leftover Scotch eggs, you can just eat them cold, no problem. Since these babies were wrapped in crescent rolls I thought they might taste a bit odd cold. (Think soggy bread. Bleck!) I popped them in the oven at 375F and reheated them for 15 min and that did the trick.

Crescent Roll Scotch Eggs from Big Oven
1 lb Sausage, pork
1/3 cupbread crumbs dry
1 eggs; Slightly beaten
8 Hard boiled eggs; peeled
8 ounce Crescent Rolls

Heat oven to 450F. In small bowl combine dry bread crumbs, egg, and sausage; mix well. Divide sausage mixture into 8 equal portions; shape into patties. Wrap sausage patty completely around each hard cooked egg. Place on ungreased 15 x 10-inch jelly roll pan. Bake 15 minutes. Drain on paper towels. (Cool for 10 min for easier handling). Reduce oven to 375F. Separate dough into 8 triangles. Press each triangle to enlarge slightly. Place sausage wrapped egg on shortest end of triangle. Roll up starting at shortest end of triangle, gently wrapping dough around egg and rolling to opposite point. Pinch edges of dough to seal and completely cover egg. Placed on ungreased 15 x 10" jelly roll pan . Return to oven and bake at 375 degrees for 12 to 15 minutes or until golden brown. Cut into wedges. Garnish as desired. Serve warm.


  1. Nice! Maybe you can put cheese in between the egg and sausage? I've never tried that before, but I'm sure once the husband gets a hold of that thought, he will be on the bandwagon as well. Which reminds me, I have to plan out the menu for the weekend ;)

  2. I figured out how to add cheese to this. Add shredded cheese into the raw sausage when you're adding the egg and breadcrumbs. So there you go!


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