Huevos Rancheros Scotch Eggs
Mike Gostisha, @mikegostisha
Over the last several years, I have become passionate about cooking. As I became more proficient in the kitchen, I became curious about the art of making sausage. I hated the idea of bringing my meat to the meat processor and paying an insane amount of money just to get a few brats and hot sticks made, so I started playing around with making my own sausages from scratch. I started with a few fresh sausages—breakfast sausage, gyro sausage, and chorizo. I was beyond pleased with the results.
About five years ago, my brother and I started having an annual sausage party where we combine our grind piles from the previous season and spend a whole day making various sausages. Over the years, this event has grown to include extended family and friends. This has become an awesome way for us to extend some aspect of our hunting season together. Nothing beats the cold, dead Wisconsin winter like a day of meat, beers, and hunting stories with those closest to you.
Over the last five years, I have perfected my chorizo recipe. It makes an incredible sausage when stuffed into hog casings, grilled, and topped with salsa. This year, I decided to put my chorizo to new use. Scotch eggs are one of my favorite pub foods, and Mexican cuisine contains some of my favorite flavors. This recipe is my attempt to combine two of my favorite things. I love to share my creations whenever I have a chance. I believe food is one of the best tools we can use to share the hunting lifestyle with those who don’t hunt.
For the Chorizo:
- 2 lbs. ground wild game
- ½ lb. Bacon
- 3 cloves Garlic, minced
- 2 Tablespoons Oregano
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Paprika
- 1 Tablespoon Kosher Salt
- 2 teaspoons Cumin
- 2 teaspoons Chipotle Powder
For the Eggs:
- 4 farm fresh eggs + 1 egg for the egg wash
- 2 cups Panko breadcrumbs
- 1 cup all-purpose flour
- 1 Tablespoon water
For the Salsa:
- 3 Roma Tomatoes, diced small
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 1 Tablespoon fresh squeezed lime juice
- 1 Sweet Banana Pepper, finely chopped
- 2 Tablespoons Fresh Cilantro, chopped
- Salt to taste
For the Beans:
- 2 15oz cans of black beans
- 1 bottle Miller High Life
- 1 Tablespoon fresh Oregano, chopped
- 1 Jalapeno, finely chopped
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 Tablespoon Brown Sugar
- Salt to taste
Note: Steps 1-3 can be prepared a day in advance.
- Make the chorizo. Combine the ground meat and seasonings in a bowl. Finely chop or grind the bacon and add to the mixture. Mix just until all ingredients are incorporated. Overmixing will give the meat an undesirable texture. Place in the refrigerator for a couple hours or overnight.
- Fill a medium saucepan with enough water to cover 4 eggs, but do not add the eggs yet. Bring water to a boil. Add the eggs and boil for 8 minutes. Remove the eggs and place directly into an ice bath for 15-20 minutes. Once the eggs are cool, peel them carefully and place them in the refrigerator.
- Make the salsa. Combine all of the ingredients in a non-reactive bowl and place in the refrigerator for at least 30 minutes.
- Assemble the eggs. Press 4-5 ounces of the chorizo into a disc about ½ inch thick. Place a peeled egg in the center of the chorizo and carefully mold the sausage around the egg. Be sure to pinch any seams or gaps in the sausage shut. Set up a breading station with the all-purpose flour, extra egg and water (beaten), and panko breadcrumbs. Carefully roll the wrapped egg in flour make sure to coat all of the meat. Transfer to the egg wash and coat all surfaces. Transfer to the breadcrumbs and coat all surfaces. Once the eggs are breaded, place them in the refrigerator for at least 30 minutes. You will probably have about a pound of chorizo left over. Freeze it and save it for next time.
- Make the beans. Drain the beans. Place beans, jalapeno, and spices into a medium saucepan. Add ½ of the bottle of beer. Drink the other half. Stir until the sugar is dissolved. Bring the mixture to a boil over medium heat, then reduce to a simmer. Stir frequently to prevent any beans or sugar from sticking to the bottom of the pan and burning. Cook uncovered until about ¼ of the liquid remains, 15-20 minutes. Smash the beans with a spoon, leaving about half of the beans intact. Remove from heat and let stand for 10 minutes.
- Cook the eggs. Heat frying oil to 375 degrees. Place an egg in the oil and maintain an oil temperature of 350 degrees. Turn the egg periodically to make sure it browns evenly. Cook until the chorizo is cooked through and the breading is golden brown, about 5 minutes. Remove from the oil with a slotted spoon and place on a plate lined with paper towels.
- Enjoy! Cut the eggs in half and serve with the beans and salsa. The yolks in the eggs should still be slightly soft. Add rice, sour cream, hot sauce, avocado, or whatever other condiments you prefer.