If you ever thought Scotch Eggs were something unobtainable, you would be wrong. So easy, a child could probably make it. Just make sure they don’t pick their nose…
Air Fryer Cheez-it Scotch Eggs
Difficulty: Easy4
servings25
minutes18
minutes12
On a scale of 1-1043
minutesScotch Eggs. Air Fried. With a Cheez-It crust. Super simple, super easy, SUPER TASTY.
Ingredients
1 lb Sweet Italian Sausage
2 eggs, beaten
1/2 cup flour
1 cup smashed Cheez-Its
4 soft, or hard boiled eggs
oil, for spraying
Directions
- After you’ve hard or soft-boiled your eggs, refrigerate them – the next steps work best on cold eggs.
- Take your Sweet Italian Sausage out of the package and place in a bowl. Divide into 4 equal parts.
- Pat the sausage out flat in your hand like a hamburger, with a divot in the middle. Place the egg in the divot, and completely wrap the egg in the sausage. Set on a plate once complete. Repeat for 4 eggs.
- Set up a breading station with one plate (or bowl) with flour, one bowl with the beaten egg, and one bowl with the smashed cheez-its. Put a final tray for the final product to rest while you complete.
- Using the dry-wet-dry and alternating hand method, roll your sausage balls in flour, then egg, then the cheez-it dust. Set aside until all are completed.
- Spray the top of the breaded sausage balls with oil. Once Air Fryer is preheated to 390, place the sausage balls upside-down in the air fryer, and spray oil on the other side. Ensure there’s enough space in between. Air fry for 14-16 minutes.
- Once done, let rest for at least 2 minutes before slicing. Service with a 50/50 mix of mayonnaise and Dijon mustard.
Notes
- You can use Sweet Italian Sausage, Breakfast Sausage, Spicy Italian Sausage, or even make your own!
- To my sweet italian sausage I added brown sugar, paprika, cayenne pepper, oregano and parsley. It didn’t need the brown sugar, but the rest added a nice touch!
The one major thing I’ve missed this quarantine has been the Renaissance Pleasure Faire, which comes into town each May. The first time I went, I had the best experience dressing up, walking around, drinking all the mead… ya know…
I was talking to my boyfriend recently and decided that I absolutely needed to make Scotch Eggs sooner rather than later, especially with the announcement that the Renn Faire wasn’t going to be coming into town (again).
I’m a lazy MF, so when it came to making the cheez-its a breadcrumb consistency, I pulsed them through my blender! Got them a great consistency.
After you wrap your eggs in the sausage mixture, get an assembly line ready with flour, eggwash, and final breadcrumb. You can apparently use cheez-its, panko, cheetohs, potato chips – anything like that to bread anything that you’re frying. Chicken, pork, steak, Scotch Eggs… it’s beautiful, and I’m not sure why I hadn’t thought of this sooner!
The final result had me making fat kid noises. I’m not a fan of runny yolk, even though the traditional serving of Scotch Egg yolks is runny to a jelly consistency. This particular sausage mixture I used was a bit sweet, but when dipped in the mustard sauce I made it was absolutely superb!
For dinner, the Scotch Eggs were served with a Caesar salad, so I could feel a little less terrible about dipping fried sausage in mustard and snarfing it down my hole at an ungodly speed. 12/10 would recommend, and would make again. If you’re missing Renn Faire, this is ABSOLUTELY worth it!
