If you’re wondering what to do with all those beautiful Easter Eggs you make, how about making Scotch eggs.
Recently in the Instant Pot Facebook Community Group, someone posted about using their pressure cooker hard boiled in Scotch eggs. I’d never eaten a Scotch egg, so I thought it would be fun to give them a try.
Scotch eggs are a hard boiled egg wrapped in sausage which is then typically breaded and deep fried or baked in the oven. Of course my Scotch Eggs had to be cooked in the pressure cooker.
My Pressure Cooker Scotch Eggs don’t have a crumb coating. Instead I browned them in the pressure cooking pot before pressure cooking them on a rack.
Sausage and eggs says breakfast food to me. But Wikipedia says Scotch eggs are a common picnic food in the UK.
When I asked in the FB group about serving Scotch Eggs for breakfast, someone said they’re traditionally served for lunch with a pickle. I was a little skeptical about the pickle with sausage, but now I’m a convert. I’d definitely eat it that way next time too.
Pressure Cooker Scotch Eggs
- 4 large eggs
- 1 lb. country style ground sausage
- 1 tablespoon vegetable oil
Put a steamer basket* in the pressure cooker pot. Add 1 cup water and the eggs. Lock lid in place, cook on High Pressure for 6 minutes.**
When timer beeps, let the pressure release naturally for 6 minutes. Then turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.
When the eggs are cool remove the shells. Divide the sausage into four equal pieces. Flatten each piece into a flat round. Place the hard boiled egg in the center and gently wrap the sausage around the egg.
Heat the pressure cooking pot on saute or browning. When the pot is hot, add oil and brown the Scotch eggs on four sides. Remove the Scotch Eggs from the pressure cooker and add 1 cup water. Put a rack in the pressure cooking pot and place the Scotch Eggs on the rack.
Lock the lid in place and pressure cook on high pressure for 6 minutes. When timer beeps, do a quick pressure release. When the pressure is released, carefully remove the lid.
*You can put the eggs on a rack or trivet as well, but I prefer the basket so the eggs are easier to remove from the pressure cooking pot.
**While 6 minutes on high pressure with a 6 minute natural release works for most people, everyone likes their eggs a little bit different. Timing could vary based on the size of your eggs, what material your steamer basket is made of, etc. If it’s your first time hard boiling eggs in the pressure, you may want to just cook 1 egg until you find out the sweet spot for you. If you like a soft yolk, reduce the initial cook time for your eggs.