…on the Fourth Day of Christmas…

…on the Fourth Day of Christmas…four calling birds…
More  ideas as the Yuletide continues…the Menu Shoppe has it covered.
Hybrid beers and Scotch Eggs.
Crafty brews and crafty small plate ingenuity.
Scotch Eggs
A new trendy small plate. Ideal gastro-pub fare.
1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs
In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds,  patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well.
In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.
…and this version
1 pound pork sausage meat
2 teaspoons Worcestershire sauce
4 hard-cooked eggs, peeled
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, beaten
2/3 cup dry bread crumbs
1 quart oil for deep frying
In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated.
Shake off any excess. 
Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
from Mr. Beer…
4 crafty hybrid brews
Albert’s Atomic Altbier
A fabulous crafty brew. 
ABV: 4.5%, SRM: 24, IBU: 18
German Alt Dunkel
This “Old Dark” ale is reminiscent of the sweeter, balanced dark brews of Bavaria. 
ABV: 4.5%, SRM: 16, IBU: 23
Riptide Red
This light, amber colored beer is smooth and easy for the taste buds.
ABV: 5.3%, SRM: 10, IBU: 11
Rose’s Rambling Red
A luxurious deep red color and full bodied taste make this beer a real stand out.
ABV: 5.2%, SRM: 14, IBU: 11
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in beverage, chefs, holiday, lounges, small plates and tagged , , , . Bookmark the permalink.

One Response to …on the Fourth Day of Christmas…

  1. DonHerbarni says:

    Great pic! Seriously. Can I use it here? windermere accommodation

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