Emmett's General Manager Michael Persons and John Wolf will cook up their award winning recipe for Scotch Eggs with Alicia Lewis and Sven Sundgaard.
Emmett's Scott Eggs recipe:
Scotch Egg Cheese Sauce:
- 1 apple quartered
- 1 onion quartered
- 1 leek bottom chopped
- 5 pieces of garlic
- 2 cups white wine
- 1/2 gallon cream
- 1 cup parmesan cheese
- 1 cup shredded cheese
- 1/2 wheel of Dubliner cheese
- 1 lemon's juice
Put garlic in a saucepan with a little oil and cook down. When cooked down, white wine and cream. Simmer but do not boil. Add parmesan cheese, shredded cheese, Dubliner cheese and lemon's juice and simmer. DO NOT BOIL!
Makes 1 quart.
Scotch Egg Sausage:
- 1 1/4 tsp cardamom
- 1 1/4 tsp sage
- 1 1/4 tsp garlic/onion powder
- 1/4 tsp pepper flakes
- 1 1/4 tsp black pepper
- 4 tsp salt
- 4 tbsp parsley
- 5 lb ground pork
Hand mix in a bowl.
Soft boil eggs 5 minutes and 45 seconds, then place in cold water. Peel eggs and wrap in Scotch Egg Sausage. Roll in corn starch, then dip in an egg wash then roll in Panko bread crumbs and place in a deep fryer for 1 1/2 to 2 minutes. Pour Scotch Egg Cheese Sauce in a shallow dish and drizzle with leek oil. Carefully cut eggs in 1/2 and place in the dish. Top with diced bacon and fresh cracked pepper.
