Pork & Wild Boar Scotch Eggs With Dijon Dipping Sauce
Scotch eggs might sound like they’re from Scotland, but they’re actually quintessential English pub food. They’re really popular largely due to their convenience - they can easily be sold ready made in grocery stores and convenience stores. But eating one of those versions doesn’t do the Scotch egg justice. To truly experience how wonderful Scotch eggs are, you need to make your own. Traditionally they’re usually made with just pork sausage wrapped around the eggs. I did half ground wild boar to add more dimension to the flavor of the meat. I like my yolks a little runny, so if you like yours more hard boiled just cook them a couple minutes longer.
Free Range Heritage Pork Raised On The Rio Grande River
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free, just like all our other meat.
Wild Boar: One Of The Most Sustainable Meats You Can Eat
Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.
(Makes 8 Scotch Eggs)
- 10 free range XL eggs
- 1 pound heritage pork mild Italian sausage
- ¾ pound ground wild boar meat
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 teaspoon dried sage (or 1 tablespoon fresh)
- ¼ teaspoon ground nutmeg
- 1 tablespoon Dijon mustard
- Sea salt & freshly ground black pepper
- 1 tablespoon half and half
- 6 tablespoons all purpose flour
- 1 cup Japanese panko breadcrumbs
- 1 cup finely crushed cornflakes
- 1 quart safflower oil
For the Dijon dipping sauce:
- 2 cups Dijon mustard
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Place 8 of the eggs into a small pot and fill with cold water until the eggs are completely submerged. Bring the pot to a boil. Watch closely because as soon as it reaches a boil, you need to reduce the heat to low, set a timer and simmer for four minutes. This will give you eggs that are perfectly soft boiled with a runny yolk. Use a slotted spoon or tongs to transfer the eggs to a bowl with ice water. Submerge and chill for 10-20 minutes. Carefully and gently peel the eggs and set them aside.
- In a large mixing bowl, combine the pork sausage, ground wild boar, mustard and nutmeg. Season as desired with sea salt and freshly ground black pepper. Use your hands to mix just until combined (take care not to overmix). Divide the mixture into 8 evenly sized balls.
- Take three small bowls. In the first, lightly beat the remaining two eggs with the tablespoon of half and half.
- In the second bowl, season the flour with sea salt and freshly ground black pepper. Stir to combine. In the third bowl, mix together the breadcrumbs, corn flakes and herbs.
- Place a small piece of plastic wrap flat on a clean counter. Put one of the balls of meat in the center, cover with another piece of plastic wrap and then use your hands to flatten it out until it’s large enough to wrap around one of the eggs and cover on all sides. Repeat with the remaining meatballs.
- To assemble the scotch eggs, remove the top piece of plastic wrap from one of the sections of meat. Take one of the peeled eggs and coat it in flour, shaking off any excess. Place it in the middle of the meat. Wrap the meat completely around the egg, then remove the plastic wrap. Coat the outside of the scotch egg in flour, then egg, then the breadcrumb and cornflake mixture. Then dip once more in the egg and the breadcrumbs and cornflakes to make a double coating. Repeat the process with the remaining eggs, and set aside on a plate.
- Fill a large, thick bottomed pot or Dutch oven with about three inches of safflower oil. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit. If you don’t have a thermometer, check it by flicking a few breadcrumbs in. If they sizzle and turn golden without burning, the oil is the right temperature.
- Fry the eggs, working in batches so they have plenty of room. Cook each batch for about 6 minutes, or until they’re golden brown and crisp all over. Set the fried scotch eggs on a plate lined with paper towels to absorb any excess oil.
- To make the dipping sauce, simply whisk together all the ingredients.
- Serve and enjoy! Scotch eggs are good cold too, so they make great leftovers.