Miniature Scotch Eggs

A quail egg version of the classic Scotch Egg - wrapped in sausage, breaded and fried until golden.  Perfect for a party.


36 quail eggs

1/3 cup flour

1 1/2 pounds bulk, seasoned pork sausage

3 eggs (chicken), beaten

1 1/2 cups dry, seasoned bread crumbs

Vegetable oil for frying

1/2 cup mayonnaise

1/2 cup Dijon-style mustard


I bought canned quail eggs from an Asian market, but if you buy them fresh, it takes 3 minutes for them to hard-boil.

Dip each egg in flour to dry off, and take about 2 teaspoons worth of the sausage, roll into a ball, flatten and wrap around egg.

In a small bowl, beat three raw chicken eggs.  Place bread crumbs in a medium bowl.  Heat vegetable oil in a large, deep skillet.  Dip sausage-coverede eggs in egg, then coat with bread crumbs.  Fry until a deep, golden brown, turning (about 5 - 6 minutes).  Don't crowd the pan - do it in a couple of batches.  Drain on paper towels in a bowl.  Make dipping sauce by combining mayonnaise and mustard in a medium bowl.  Serve Scotch eggs warm (they are also commonly taken on picnics and eaten cold).