With my Sicilian-Italian-Hispanic heritage, it’s like a culinary clash of the cultures being married to a Scotsman. We try to find common ground when it comes to food, but unfortunately our differences in food isn’t always palatable. I had to educate him on all things tomato and pasta related and to be fair, he had to educate me about how to make things from scratch (one of the many reasons why I call him Iron Chef Allan).
Remember when the Romans tried to invade Scotland? Thousands of years later the Scotsman are still holding back the Romans, at least in my extended family. When planning family get-togethers, we often experience culinary cultural clashes that would revival the Hatfields and the McCoys. The two heritages have such different customs when it comes to foods and neither family will budge. Holidays meals have become a cultural melting pot and the dinner table as diplomatic as the UN as we try to accommodate everyone’s requests.
Putting aside popular dishes such as Haggis and Braciole, our families have more similarities than differences and occasionally a common food ground can be found. Since many Italian and Scottish meals include sausage and other cured meats, thankfully the two families can agree to a food truce over tapas. Such was the case with my husband’s family Scotch Eggs.
I had never heard of Scotch Eggs before I married Allan and truthfully, they were a hard sell. As my mother-in-law’s signature dish, I faced Scotch Eggs at many family gatherings and for years, I turned my nose up at them just for the sake of being stubborn. With Scotch Eggs the staple at several family celebrations over the years, eventually my own inner Hadrian’s Wall fell and I succumbed to trying them. As to no surprise, I loved Scotch Eggs. Now, I demand anticipate them and even learned to make my own.
Years later, I see Scotch Eggs as a symbol of both families: a tough exterior protecting complex layers with a colorful, nourishing middle at its core.
Of course, when I replicated the dish I had to add my own flare to Scotch Eggs by serving them with a Sriracha Dipping Sauce. Much like our little Scottish-Sicilian-Hispanic family, Scotch Eggs are evolving with a little spicy kick.
A week before Easter, this week’s #SundaySupper theme is Stuff, Roll, and Wrap. After coloring dozens of hard-boiled eggs for Easter, Scotch Eggs are the perfect to way to use all the leftover hard-boiled eggs on hand after the holiday. This recipe can be easily made gluten-free by substituting the flour and Panko bread crumbs with coconut flour and rice flour.
- 6 hard-boiled eggs, shelled
- ½ lb loose breakfast sausage
- ½ cup flour
- 1 ½ cups Panko bread crumbs
- 1 egg
- ¼ cup olive oil
- ½ tsp Kosher salt
- ½ tsp ground black pepper
- Heat an electric griddle to 350 degrees; preheat oven to 350 degrees.
- Prepare three pie pans for the coating. Add flour, salt and pepper in one pan. Beat one egg another pan for an egg wash. Pour Panko bread crumbs into another pan; set aside.
- Divide the sausage meat into six equal portions. Take one handful of sausage meat; wrap and mold sausage meat around one hard-boiled egg.
- Roll egg-covered sausage in flour pan and shake off excess flour. Dip in egg wash and then roll in Panko bread crumbs. Set on parchment paper and repeat steps for remaining eggs.
- Place all six eggs in electric skillet and cook until golden brown. Turn often to brown evenly and prevent sticking. Remove from Scotch Eggs from skillet and place on baking sheet; finish off in oven for 20 minutes.
- Remove eggs from oven and let stand for 10 minutes to cool and set. Serve with Sriracha Dipping Sauce.
- ¼ cup Canola Mayo
- 1 Tbsp Sriracha Hot Sauce
- 1 Tbsp lime juice
- Add mayo and Sriracha to a small bowl. Mix until well combined.
For more fun ways to stuff, roll and wrap food in time for Easter, visit all the #SundaySupper selections. Thanks to Amy of kimchi MOM for hosting this week’s #SundaySupper!
Starters and Snacks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Roll by Small Wallet, Big Appetite
- Lemon and Herb Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Greek Rolled Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All Things Sweet
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon-Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.