No, I'm not talking about the pub crawl we went on in Denver, although that was a great time and I posted many pictures of it on Instagram. I'm talking about the dinner party we had on Saturday night. It all started when Sheldon decided he needed a practice run of making cheddar ale soup for our work's soup day this Wednesday. I said we should invite our friends and have some other pub food like scotch eggs and pretzels. And so pub night was created.
Sheldon's soup was awesome! He used a really good ale which you could taste in the soup and he got and nice sharp Irish cheddar for it. We were all swooning over it.
I would share his recipe but he rarely keeps track of what he does when he cooks.
The star of the evening were the scotch eggs!
Have you ever had a scotch egg? They are seriously the best pub food ever! Here's how you make them:
Baked Scotch Eggs
4 hard boiled and peeled eggs - cook them a little less than you normally would. You don't want them runny but you don't want them grainy either.
1 pound of breakfast sausage - sometimes we use the spicy kind for an extra kick or the turkey breakfast sausage when we want to feel like we're trying to be healthy
flour for coating
Egg wash - 1 egg + 1-2 teaspoons of water
salt and pepper
Separate your sausage into four equal pieces. Flatten each piece out big enough to wrap around the egg but not too thin. Coat the peeled egg in some flour tapping off the excess and wrap it with the sausage. Then roll it all around between your hands to make sure you have a tight packed ball of sausage around the egg. Sit on a plate. Complete these steps with the rest of the eggs. Then place the plate of them in the freezer for about 30 minutes to firm up. You don't want them frozen solid, just firmed up because rolling the sausage around in you hand melts the fat a little too much.
Preheat your oven to 400 degrees Fairenheit. Make your egg wash and put about a cup of bread crumbs in a shallow dish. Coat each of the sausage covered eggs with egg then dip in the bread crumbs. Place on a cookie sheet I then spray them all with some olive oil but this is optional. Bake the scotch eggs for about 30 minutes or until the sausage is cooked through and the outside is golden brown.
Let them cool for about 10 minutes, then slice them into quarters using a really sharp knife. Serve with mustard (we like Inglehoffer sweet hot mustard)
I also made some pretty awesome pretzel bites.
I used a recipe I found online and instead of turning the dough into pretzels I just cut the snakes of dough into little bites. They were pretty dense so I'm glad I went with this option. The link to the recipe is below.
Honey Whole Wheat Pretzels on Honest Cooking
I didn't get a picture of it but one of our friends brought an amazing Pumpkin Dump Cake. It was so good, I'm going to have to make it for Thanksgiving.