Scotch Eggs Get A Filipino Makeover With Longanisa
If you happen to love eggs and sausage, then Scotch eggs are a brilliant idea as they combine both into one handy meatball-like “package”? This common British pub or picnic snack can be made more Pinoy with your favorite longanisa instead of the usual sausage. And instead of hard-boiled eggs, use soft-boiled eggs for an extra runny surprise when you cut into the breadcrumb-coated egg. Serve this as a snack or pica pica on its own, or enjoy it Pinoy style with rice, of course!
Longanisa Scotch Egg
- 500 grams Ilocos or Tuguegarao longanisa, casing removed
- 1/4 teaspoon cayenne powder
- 4 large hard-boiled eggs (or soft-boiled eggs)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten lightly
- 1 cup fresh breadcrumbs
- 2 tablespoons finely chopped cilantro
- vegetable oil, for deep-frying
1. In a large bowl, combine longanisa and cayenne. Divide mixture into 4 equal portions, and flatten each portion into a thin round.
2. Enclose each hard-boiled egg completely in each sausage round, patting the sausage into place.
3. Dredge the sausage-coated eggs in flour, shaking off the excess. Then dip them in the beaten eggs, letting the excess drip off. Roll them gently in the bread crumbs mixed with chopped cilantro, coating them well.
4. Pour cooking oil into a deep fryer until 2 1/2 inches deep. Heat oil to 350°F. Fry the sausage-coated eggs, 2 at a time, turning them until done. With a slotted spoon, transfer them to paper towels to drain for 10 minutes.
This recipe first appeared in FOOD Magazine, June-July 2014 issue
Styling by Tina Concepcion Diaz
Photography by Paulo Valenzuela