How Many Licks?

This weekend we explored the wonders (or lack thereof) of the Scotch Egg. I had my first Scotch Egg at some restaurant in Mt. Pleasant, Michigan probably 15 years ago. Then, it was quite a novelty to have something so... foreign. Take a hard boiled egg, wrap it in sausage, bread it, and fry it. That, folks, is a Scotch Egg. They are somewhat popular here and are often sold at butchers and deli counters right along side the pork pies, the pasties, and the other meals in a deep-fried crust.

We bought ours at new a new butcher we tried this weekend by the name of Legges in Bromyard. Legges was a very nice shop, and probably worth the drive (about 45 minutes) from the Lilacs. They had a great selection of meat (maybe the best we have seen in Herefordshire) and sausages, an olive bar, some local fresh veggies, local ciders and beers, and so forth. We bought some marrow bones (cut while we waited), a couple varieties of sausage, and some odds and ends. Legges had a handful of Scotch Egg flavors -- I don't recall if they made them in-house or not -- including Pork, Stilton, and Apricot and Pork and Sage. We bought one of each of these. We warmed them when we got home (possibly a mistake -- they are often eaten cold). They were just ho-hum and we weren't so impressed with them. They seemed dry and in need of some condiment (I tried Coleman's Mustard and some potent hot sauce) or something to give them a bit of a lift. You would think with sausage, egg, and deep frying all that wouldn't be neccesary.

Conclusion: I think with several beers, sitting in a pub, a Scotch Egg or three might be a later regretted cure for the munchies. But for home consumption, next time I might pass.