The Michigan Renaissance Festival ended a couple weeks ago. Sadly, we haven’ been in a few years but the memory of fall weekends walking through the festival are clear in my mind. The festival is somewhat overwhelming…but in a good way. You walk through the gates and are suddenly transported back in time. The smell of incense, open flame pits and horse manure waft through the air. Thespian jesters, commoners, and courtly ladies in busty corset laced dresses bow and curtsey. There are jousting tournaments, plays and all sorts of interactive shows and demonstrations that take you back to the time. Local artisans display beautiful swords, dried flower headpieces and thousands of handmade goods for sale so you can bring a bit of the renaissance home to the 21st century. And while this is all good and well…my favorite part is of course, the food! It’s easy to loose all sense of modern dignity while visiting the festival. Many a times I’ve had grease dribbling down my chin as I divulge into a deep fried turkey leg like a toothless pirate on a land stop…arrrg! And washed it down with a hearty pint of ale…I don’t even LIKE ale…but the Renaissance Festival will do that to you. You’ll find yourself involuntarily speaking in a cockney accent and have this sudden urge to redecorate your house in dragons and purple velvet. You’ve been warned.
The first time I ever had a Scotch Egg was at the Renaissance Festival and because of that experience, I always get a craving for them this time of year. The crunchy breadcrumb coating with the spicy sausage and delicious hard boiled egg center makes me want to bust out in a Highland brogue and run for my kilt! (Though, there’s debate as to whether the Scotch Egg really originated in Scotland.) Regardless of it’s origins, the Scotch Egg is not a common food item on restaurant menus these days. So unless you have some sort of similar festival in your area, you’ll have to make these eggs yourself. Here’s how.
4 Hard Boiled Eggs (To learn how to make the perfect hard boiled egg, check out Jennifer Burke’s post Making the Perfect Hard Boiled Fresh Egg.)
1/2 cup flour
1 tube of Breakfast sausage (not in links)
1 egg beaten
1 to 1 1/2 cups Panko bread crumbs
Preheat oven to 350 degrees.
Peel your hard boiled eggs and dry them.
Toss the hard boiled eggs in flour. This dries completely and coats the eggs which helps the sausage to stick better.
Divide the sausage into 4 portions. Flatten each portion into thin patties.
Place a flour coated egg in the center of each sausage patty and press around the egg until it’s completely coated.
Give it a roll to tighten things up around the egg.
Then dip this into the beaten egg
and roll in Panko bread crumbs. Set on a cookie sheet and bake for 40 minutes.
Serve this rustic meal with vinegary flavors like gherkins or robust mustards.
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