Friday, April 21, 2006

Scotch Eggs with Kidney Bean Ragout

For the eggs: Hardcook 5 eggs and peel them. Divide 1 pound of bulk sausage into 5 parts. Both spicey and mild sausage works in this recipe. Flatten the sausage parts into thin patties, about 1/4 inch thick. Rap the eggs in the sausage and roll in bread crumbs. Deep fry the sausage wrapped eggs in oil until they are browned.
For the Ragout: This is one of those recipes that can be varied depending on your tastes. Any kind of bean will work; we chose dark kidney beans. Blanch 3 medium tomatoes in boiling water for 1 minute. Peel the tomatoes. This step isn't really necessary but we think removing the skins makes a prettier dish. In a sauce pan combine the tomatoes which have been diced with a small diced onion, 1 diced jalapeno pepper and 3T tomato paste. Simmer until the tomatoes are cooked. Top with chopped fresh cilantro.
Beer is a good beverage to serve with this meal.



Blogger Heather said...

Hi there - saw a link to your blog from the recipe swap at Finer Kitchens (the new Gails' Recipe Swap)from your firend Dawn.

Had to send you a note because my family has been making Scotch eggs forever and I've never seen anyone refer to them (in the US). Yours look very nice! My family adds a little sage and marjoram to the sausage meat as well.

Enjoying your comments! best regards, Heather

6:45 PM  

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