Cajun Scotch Egg

A crispy Cajun Scotch Egg recipe featuring soft-boiled eggs wrapped in boudin sausage, coated in panko, and deep-fried to golden. Served with a tangy Cajun Sumac sauce.

Yield: Makes 4 Scotch Eggs

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

For the Scotch Eggs:

• 4 large eggs
• Flour, for dusting
• 1 pound boudin sausage, casing removed
• 1 additional egg, beaten (for egg wash)
• Panko breadcrumbs, for coating
• Oil, for deep frying

For the Cajun Sauce:

• 3 tablespoons mayonnaise
• 1 tablespoon whole grain mustard
• 1 tablespoon Cajun Sumac hot sauce
• 1 green onion, minced
• Salt, to taste

Directions

1. Boil the Eggs: Bring a pot of water to a boil. Gently lower the 4 eggs into the boiling water and cook for 5 1/2 minutes. Transfer the eggs to an ice water bath and let cool completely. Carefully peel the eggs.
2. Wrap in Boudin: Lightly dust each peeled egg in flour to help the boudin adhere. Flatten the boudin into a thin, even layer and wrap it completely around each egg, shaping it into an even egg-shaped layer.
3. Bread the Scotch Eggs: Dredge each wrapped egg in flour, then dip into the beaten egg wash, ensuring full coverage. Finally, coat the eggs in panko breadcrumbs, pressing lightly to adhere.
4. Deep Fry: Heat oil to 350°F (175°C). Carefully lower each Scotch egg into the hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil and drain on a wire rack or paper towels.
5. Prepare the Sauce: In a small bowl, mix together mayonnaise, whole grain mustard, Cajun Sumac hot sauce, and minced green onion. Season with salt to taste.
6. Serve: Slice the Scotch eggs in half and serve with the Cajun Sumac sauce. For extra heat, drizzle with additional Cajun Sumac hot sauce.