1. Welcome to eNucleus - A Forum for Everything Outdoors

    eN was devised as a communication and resource tool and Forum by a group who have an interest in :

    Geocaching - Hunting & Fishing - Hiking & Camping - Bushcraft - Preparation & Survival

    If you have a passion for all things outdoors then this may be the place for you

    We welcome you to take a moment to register and start participating.

    Click here to sign-up!

Wild Boar Scotch Eggs

Discussion in 'Food and Drink incl Storage' started by aka fusion, Jan 24, 2016.

  1. aka fusion

    aka fusion Admin Staff Member eN Team

    Wild Boar Scotch Eggs // By Colin Kearns

    The Scotch egg—a soft-boiled egg, wrapped in sausage, dipped in breadcrumbs, then fried—is a beautiful thing. Award-winning chef April Bloomfield, of the Spotted Pig and the Breslin in New York City, adapted her killer Scotch egg recipe for us to include ground wild boar instead of domestic pork. You can enjoy this dish for breakfast, but we suggest waiting till dinnertime because it pairs perfectly with a cold beer.

    Slice the Scotch eggs length-wise so the yolk can run a little bit and mix with the meat.

    Ingredients
    10 soft-boiled eggs (cooked for 7 minutes in boiling water), peeled

    Sausage
    3 parts wild boar, cubed (about 2 lb.)
    1 part domestic pork fatback, cubed (about 10 oz.)
    1 recipe of sage paste (see below)
    1⁄2 cup milk
    1⁄2 cup breadcrumbs
    21⁄2 Tbsp. kosher salt

    Sage Paste
    3⁄4 oz. sage
    1⁄2 tsp. sea salt
    1⁄2 tsp. extra-virgin olive oil

    Breading
    Flour
    5 eggs
    Generous splash of milk
    11⁄4 cup fine breadcrumbs
    2 cups coarse breadcrumbs

    Directions
    1. Grind the wild boar and fatback through the grinder using the coarse grinding plate. Grind the mixture a second time with the fine plate.

    2. Pulverize the sage with the salt and olive oil to create a paste.

    3. Combine the milk and breadcrumbs for the sausage. Then hand-mix with the ground meat, sage paste, and salt until everything is evenly mixed.

    4. Portion the sausage into 4-oz. balls. Using your hands, carefully flatten out one ball at a time into a pancake, making sure the thickness is even all around. Place a soft-boiled egg on top of the sausage and wrap it around the egg. Continue with the remaining eggs and refrigerate until they are cold.

    5. Put the breading ingredients in separate bowls (mix the eggs and milk together to create an egg wash). Take each sausage-wrapped egg out of the refrigerator, and proceed with the following steps: Dredge the egg in flour, coat with an egg wash, and cover the egg with a layer of fine breadcrumbs. Repeat the egg wash and then coat a second time with a layer of coarse breadcrumbs.

    6. Return each breaded egg to the refrigerator until you’re finished with all 10 eggs.

    7. Heat the oil in a deep fryer to 350 degrees. Fry each egg for about 7 minutes, and let it rest for 1 minute. The yolk should be slightly runny and warm inside.

    Makes 10

    Shared from field and stream
     
    Last edited: Apr 22, 2017

Share This Page