While I know that the holidays are steeped in tradition, I do like to spice things up a bit by adding a new dish or two to the Thanksgiving menu. This year I’m leaning toward scotch eggs.

Although it’s now a fixture at British pubs, the scotch egg had tonier beginnings. The posh London department store Fortnum & Mason claims to have created the very first in 1738. Inspired by Indian kofta, a scotch egg consists of a hard-boiled egg encased in ground sausage and seasoned breadcrumbs. Deep-fried until golden brown, it is then cooled and served at room temperature. Nice on its own, it also goes well with dash of hot sauce or splash of gravy.

Sans sauce, a flavorful scotch egg makes for great finger food. Hence why, along with being a pub favorite, this portable treat also shows up at picnics and at English high tea. Its taste, portability and eye-catching appearance likewise make it a welcome addition to the holiday appetizer, dinner or brunch table.

For vegetarian guests I offer a pork-free alternative, substituting veggie meat crumble for the sausage. Pulse that, along with a generous amount of olive oil and seasonings such as thyme, sage and black pepper, in the bowl of a blender or food processor. From here just follow the steps for making traditional scotch eggs. Having tried both regular and veggie versions, I can vouch for each.

The following recipe comes from high school friend and scotch egg master, Bob Richards. His advice for a great scotch egg? Be sure to set up an orderly assembly line.

BOBBY R’s SCOTCH EGGS
Unlike what you’ll find at the pub, these delightful scotch eggs are baked instead of fried. Note that you can also deep- or pan-fry them.
Makes 6

Flour
Milk
Bread crumbs
2 packages pork breakfast sausage (Jimmy Dean Low Fat works best because it doesn’t “shrink” as much)
6 shelled hard boiled eggs

Preheat your oven to 350 degrees Fahrenheit.

Set up your assembly line with separate bowls for the milk, flour and bread crumbs.

Roll out the sausage. You can roll out it out in between to sheets of wax paper with a rolling pin or press it in between 2 cutting boards w/ wax paper (takes a little effort/muscle, but is faster). The sausage needs to be about 1/4-inch thick.

Dip the shelled hard boiled egg in milk, then flour, set it on the sausage and cut out a circle big enough to cover the egg. Wrap it around with your hands into a big meatball then roll in the bread crumbs.

Place the eggs on a baking sheet and bake for 20-30 minutes until the sausage is cooked.

Cool and then cut them in half.