Boudin Scotch Eggs

Soft boiled eggs are encased in boudin sausage, tossed in bread crumbs, and then deep-fried in this recipe from chef Harold Marmulstein of Austin restaurant Salty Sow. He likes to serve them with a spicy rémoulade sauce.

What You Will Need

Boudin Scotch Egg
Soft boiled eggs are encased in boudin, a Cajun rice-speckled sausage, and fried for a New Orleans spin on the British pub-fare classic.
Yield: serves 4
Time: 30 minutes

Ingredients

  • 6 eggs, at room temperature
  • 12 oz. boudin sausage, casings removed
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • Vegetable oil, for frying
  • Kosher salt
  • Creole Remoulade, for serving

Instructions

  1. In a medium pot of boiling water, add 4 of the eggs, and cook for exactly 7 12 minutes. Drain the eggs and transfer to a bowl of ice water to chill. Drain once more, and then peel.
  2. Divide the sausage into 4 balls and then flatten each ball of sausage into a patty. Wrap 1 patty of sausage around each egg and pinch at the seams to completely encase it. Place the flour, remaining 2 eggs, and breadcrumbs in 3 separate shallow dishes, and beat the eggs until smooth. Dredge each sausage-wrapped egg in flour, and then dip in the beaten eggs. Coat the eggs in breadcrumbs, and then transfer to a plate.
  3. Pour oil to a depth of 2 inches in a 6-qt. saucepan and heat until a deep-fry thermometer reaches 350°. Add the eggs to the oil, and fry until golden brown and the sausage is cooked, about 2 minutes.
  4. Using a slotted spoon, transfer the eggs to paper towels to drain, and then season with salt. Halve the eggs lengthwise and serve while hot, with remoulade sauce for dipping.
Boudin Scotch Eggs

Boudin Scotch Eggs

Soft boiled eggs are encased in boudin sausage, tossed in bread crumbs, and then deep-fried in this recipe from chef Harold Marmulstein of Austin restaurant Salty Sow.Matt Taylor-Gross