Scotch Egg Recipe (with Vegemite)
This brisket scotch egg recipe puts an Aussie barbecue twist on a classic British pub favourite, swapping traditional sausage meat for rich, smoky brisket trimmings and adding a hit of Vegemite for deep umami flavour. Wrapped around a perfectly cooked egg, then either smoked low and slow or fried until golden and crispy, this brisket scotch egg is bold, indulgent and unapologetically Australian. If you’re looking for a unique BBQ recipe, a way to use leftover brisket, or a scotch egg recipe that seriously levels up on flavour, this version delivers big time on texture, smoke and savoury punch.
Scotch Eggs with an Aussie Twist
Johnny Cooked Austin
2
20 minutes
30 minutes
1138
British
Mains
If you want to upset the British, change up one of their national dishes! I added brisket trimmings and Vegemite to these Scotch eggs and i reckon it makes it better!
Ingredients
1 pork snag with casing removed
200g brisket trim (minced)
small handful of parsley finely chopped
2 tbsp tabasco sauce
2 tbsp mustard
1 tbsp vegemite
10 cracks of pepper
2 eggs
2 cups of flour
5 tbsp HealthIER bbq rub
3 tbsp Garlic Bread rub/seasoning
2 cups panko bread crumbs
2 eggs beaten (for dredge)
splash of sriracha sauce
hummus
smoked paprika
Directions
blank
in a bowl add brisket mince, sausage, parsley, tabasco, mustard, Vegemite, pepper then mix until well formed and slightly tacky. Then put in the fridge
bring a pot of water to the boil, then slightly reduce heat. Add your room temperature eggs and boil for 5:30
place boiled eggs into a bowl of ice water for 5 mins
whilst eggs are in the ice bath, preheat your deep frier to 175C or your smoker to 260C
remove mince mixture from fridge and split roughly in half. Then flatten out to approximately 1cm thick and wrap boiled eggs. Pinch seams together then move back and forth in your hands for a smooth texture.
setup your dredging station in 3 bowls. 1) flour, HealthIER and Garlic Bread 2) beaten egg and Sriracha 3) panko breadcrumbs
now use the dredge station to coat the balls. Flour, egg then panko
if deep frying, lower carefully into oil and cook until golden brown
to serve, spoon some hummus onto a plate, then sprinkle smoke paprika over the top
1 comment
What a ripper! Man I loved this scotch egg recipe.