Irish Pub Eggs

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The preparations are under way for St. Patrick’s day. In our house, that means the venison roast is in the brine, getting ready to become corned venison. This year, we decided to try out another pub delicacy, this one famous in Scotland. Scottish Eggs are hard boiled eggs wrapped in breakfast sausage rolled in breadcrumbs or oats and fried. What’s not to love? I made them with a twist—I made Irish Sausage with venison to wrap the eggs in. Delicious! These little delicacies are eaten cold, making them the perfect breakfast or snack.
Irish Pub Eggs

Recipe: Irish Pub Eggs

Summary: Scottish eggs with a twist—Irish venison sausage! Delicious pub food.

Ingredients

  • 1 dozen eggs, hard boiled
  • 2 lbs Irish Venison Sausage
  • ½ cup flour
  • 2 cups of oats

Instructions

  1. Peel the hardboiled eggs and set aside.
  2. Make the sausage using the recipe below.
  3. Preheat oven to 425°.
  4. Put the flour in a bowl large enough to roll an egg in. Put the oats on a plate.
    rolling eggs in flower helps sausage stick
  5. Roll an egg in the flower, lightly coating it. This will help the sausage stick to it.
    encase the egg in the venison sausage
  6. Take a 2 ½ ounce scoop of the sausage in your hand and flatten it out. Place the egg in the middle of the sausage patty and roll the sausage around the egg until the egg is completely encased in sausage.
    roll the sausage egg balls in oats
  7. Roll the sausage/egg ball in the oats until covered.
  8. Place on a roasting pan.
  9. When all the eggs are ready, place in the oven and cook for 25 minutes.
  10. Remove from oven and cool to room temperature. Once cool, refrigerate until ready to eat.

Quick Notes

These are meant to be eaten cold, and make a great breakfast for on the go!

Number of servings (yield): 12

Meal type: breakfast

Culinary tradition: Irish

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.

Recipe: Irish Venison Sausage

Summary: The cloves and ginger make this venison sausage a zingy breakfast treat.

Ingredients

  • 1 1/2 lbs venison
  • ½ lb pork fat
  • ½ tsp marjoram
  • ½ cup dried breadcrumbs
  • ½ tsp ground ginger or ginger paste
  • ¼ tsp cinnamon
  • ½ tsp mace
  • ½ tsp nutmeg
  • ¾ tsp cloves
  • ½ tsp cayenne pepper
  • ½ tbsp salt
  • ½ tbsp freshly ground pepper

Instructions

  1. Slightly freeze the venison and pork fat. Run both through the meat grinder, alternating so that they mix together.
  2. Combine all ingredients in a large bowl and mix well, using your hands to make sure the spices work through the meat.
  3. Either make into small breakfast patties or stuff into hog casings.

Quick Notes

You may need to add a little more fat if you’re making these for the Irish Pub Eggs. The venison is so lean, that the sausage tends to break away from the egg while cooking. More fat, or a little oil, prevents that.

Cooking time (duration): 45

Meal type: breakfast

Culinary tradition: Irish

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

 

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