Ready, Set, Cook! Hidden Valley Contest Entry. The zip that you get from the ranch seasoning, along with the Greek yogurt and Parmesan cheese, really puts a new spin on an old classic. Introducing... the Ranched-up Scotch egg. *Note: Prep and cook time does not include boiling the eggs, or the dressing prep. *** For a more traditional Scotch egg, simply leave out the ranch dressing & seasoning mix altogether. Also, just beat together 1/8 c milk and 1 egg to replace the yogurt concoction... (that is, unless you want a dipping sauce, then I recommended the ranch dressing mixture).
- 6 hard-boiled eggs, peeled
- 1⁄4-1⁄2 cup all-purpose flour
- 1 lb ground pork sausage (I prefer Jimmy Dean Regular)
- 3⁄4 cup plain Greek yogurt
- 1 cup whole milk
- 1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix (divided)
- 1 cup panko breadcrumbs
- 1⁄2 cup fresh parmesan cheese, finely grated
- 1 tablespoon fresh chives, finely chopped (you can use 1 teaspoon of dried in a pinch)
- 1 1⁄4 cups vegetable oil (for frying) (optional)
- To get started, remove 1 Tablespoon of the "Hidden Valley Original Ranch Dressing & Seasoning Mix" and set aside. In a medium size glass bowl, combine the milk and Greek yogurt with a whisk. After blending well, add the remaining package of the Ranch dressing & seasoning mix, whisking to incorporate. Cover with plastic wrap and refrigerate for 2 hours (or up to 24).
- Meanwhile, using a glass baking dish (9x9), combine the Panko bread crumbs, the grated Parm and the chives. Set aside.
- So on we go -- Put the flour on a plate (before getting your hands yucky). Next, open the 1 lb tube of ground pork sausage. Place in medium size glass bowl and break it up. Now the fun begins! -- Sprinkle in the reserved tablespoon of Ranch dressing & seasoning mix. "Using your hands", incorporate the seasoning into the sausage.
- Divide the sausage into 6 equal portions and roll in your hands to make 6 meatballs. (If its sticking too much to your hands, try wetting your hands under cold water). Now smash them flat, like a very thin pancake (so that each patty is large enough to engulf 1 egg).
- Roll each egg in the flour. Place 1 floured egg in the center of each flattened patty. Carefully wrap the sausage around the egg. (Be sure to seal the egg with sausage all the way around). Place rolled eggs in the same bowl you used to mix the sausage and seasoning (less dirty dishes).
- Now we have a decision to make -- either to bake or to fry? Hmmm? If your opting for the "healthy" baked version, preheat your oven now to 400*. (If your going to go with the true Scotch egg, we'll be frying soon, but don't start the oil just yet).
- Remove the Ranch/yogurt/milk dressing (that we made earlier), from the refrigerator and give it a good stir. Divide the dressing mixture evenly between the bowl that it's in now, and a clean glass dipping bowl (less dirty dishes). Cover and refrigerate the fresh dipping bowl of dressing (re-using the plastic wrap from the 1st bowl -- I'm frugal) to use later.
- Set up an assembly line -- sausage wrapped eggs, dressing bowl, and finally, we get back to the Panko/Parm/chive mixture.
- Baking: Line a baking sheet with aluminum foil. Set wire baking rack over sheet pan. Roll each egg around in dressing to coat and shake of excess before placing into the bread crumb mixture. Roll egg around in breading to coat. Place directly onto wire rack. When all are complete, put on center rack, in the already preheated 400* oven, and bake approximately 30 minutes (turning every 10 minutes for browning). When the sausage is completely cooked thru, remove from oven and allow to cool 10 minutes on the rack.
- Frying: Heat a skillet (I prefer cast iron, it heats more evenly) over medium-high heat and add the oil. bring temp of oil up to 375*. While oil is heating, assemble the eggs as listed above, but go directly from the breading process to the frying pan (if oil is up to correct temp). Fry only 3 eggs at a time, as not to drop the oil temp too much. Fry eggs approximately 3-4 minutes per side (fry, turn, fry, turn etc.) until the sausage is completely cooked thru and not burning. Total time is about 12-16 minutes (4 turns). Remove to a wire rack to let drain and start the 2nd batch. Allow all eggs to cool for approximately 10 minutes.
- Now, remove the remaining dressing from the refrigerator while the eggs are cooling. Place the dressing dipping bowl in the center of a platter. When eggs are cooled, slice lengthwise to expose the delicious inside. Lay the halved eggs on a serving platter, arranging them around the dip bowl and ENJOY!
My wife and I enjoyed these very much. Different from a true scotch egg, but still tasted good.
Very easy to make. I deep fried them for about 3-4 mn. at 375 F.Also, I used ready to use ranch salad dressing for dipping instead of the yogurt/dry mix option. Thanks for sharing! Made for Name that Ingredient tag game 2013