I first encountered Scotch Eyeballs at a small Scottish festival on a day trip to Geneva On the Lake in Ohio. I had to try something with such a fun name. Of course they have a 'real' name, Scotch Eggs. Went home and found a recipe. They are delicious! Makes a great picnic treat in place of the standard deviled eggs. Or why not surprise the grandkids some morning when their there with 'eyeballs' for breakfast! They are very easy to make. Not sure how 'traditional' this is or if they really call them eyeballs in Scotland. Maybe my gal pal in Scotland, Katrina, can verify this for us?! You might want to stop over at Pining for the West to check out Katrina's Recipes too!
|dust hardboiled eggs in flour|
|mix and divide sausage into equal parts and mold around eggs|
|dip in beaten egg and water and roll in bread crumbs|
|And you have Scottish Eyeballs! Enjoy!|
Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot, or cold at picnics.
1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace (or nutmeg), salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mold the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.
While your cooking you might as well listen to some Scottish music. This is Canadian Scots, Buddy MacMaster and his niece Natalie MacMaster, from Cape Breton, Nova Scotia. Both of them are incredibly talented on the fiddle! If you ever get a chance to see Natalie perform in person, GO! She puts on a wonderful high energy show.
Check out her website for more info on her and lots of recipes under the recipe tab! I even have one posted there for Irish Stew!
Natalie doing a jig!
This post is linked to Weekend Cooking at Beth Fish Reads. Stop over and see what others are cooking up this weekend!