Things have worked out pretty well for us thus far. In fact, let’s go over the totally factual list of circumstances surrounding the business enterprise that is Beer & Pig.
Again, let me reiterate this is a COMPLETELY factual list. These are facts people! I can provide references upon request.
June 8th: B&P launched!
July 4th: Pastry Dan was killed in an unfortunate beer drinking accident, only to be replaced by his identical twin brother who was able to assume the Pastry moniker, his life’s mission, and all responsibilities therein.
July 15th: We celebrated our first Beer & Pig-Out!
August 1st: Every other writer on this site was simultaneous indicted, then inconceivably acquitted of all wrong doings in correlation to the July 4th incident surround Pastry Dan I. Pastry Dan II was influential in these matters.
What a wild ride it’s been! That brings us to the current. The here and now. So what is happening in the world of B&P? Whole fried eggs! You may have seen these covered extensively during NBC’s Olympic broadcasts, however we have been lucky enough to secure the SOLE publishing rights to Mama JoAnn’s Scotch Eggs.
ALRIGHT! So Mama JoAnn is directly related to
Chad a certain writer on this site, and thereby said relation is due full rights to at least one guest post! But let’s finally cut through all this hullabaloo. These little guys look absolutely amazing, so I will let MJ take over and walk us through the 1’s and 2’s of her Scotch Eggs!
This is great served at any football game with BEER. Lot’s of beer. I hope this is the proper audience for these matters, but for serious; you’ll need so much beer…
1 1/2 pound hot pork sausage
6 hard boiled eggs – shells removed.
1 cup flour
1 beaten egg
1 cup bread crumbs
2 teaspoons Creole seasoning
Vegetable or Canola Oil for deep frying
You can repeat the recipe in kind and with the same proportions if you desire more eggs. This is a solid guideline for a half dozen eggs, and can be properly multiplied as my family normally would consume approximately 6 dozen.
Intermix the bread crumbs with the creole seasoning for a unique spice.
Divide your sausage into 6 portions, shaping each portion into a thin round. Place the hard boiled egg on the sausage and wrap to enclose the egg, patting gently to smooth the surface. Then, dredge the sausage-wrapped egg through the flour.
Dip egg in the beaten batter, and then roll in the bread crumbs until well coated. Chill in your refrigerator until ready to fry. You can use either a deep fryer (Editors Note: Seriously, you should have one by now. Quit screwing around! Get serious for once in your life!) or a heavy skillet.
With a skillet, use approximately 3 inches of oil. Regardless of chosen method heat your oil to 350.
Fry the eggs until they take on a beautiful golden brown hue, and sufficiently crisp up. This should last approximately six minutes. Do not overcrowd your fryer! Remove your eggs with a slotted spoon, salt to your liking, and drain on paper towels prior to serving.
Slice your eggs and drizzle with a Hollandaise sauce. I prefer to serve these Scotch Egg’s at Brunch with Chardonnay. However from this moment on, they are my gift to you!