In Bacon, Recipes, Sausage

Scotch Egg & Bacon Caesar Salad

Recipe created by John Hing of The Hog Shack Cookhouse (


  • 2 egg yolks
  • 2 tbsp pureed garlic
  • cup lemon juice
  • 1 tbsp dijon mustard
  • 1 package Johnston’s Bacon
  • 1 tbsp tobasco
  • 2 tbsp worcestershire sauce
  • ¼ cup pickle juice
  • ¾ tbsp salt
  • 1 tbsp pepper
  • 1 tbsp sugar
  • ½ cup bacon fat
  • 2 ½ cups vegetable oil
  • ½ cup parmesan cheese
  • 3 anchovy fillet optional
  • Johnston's Sausage


  • Cut bacon into lardons (strips) and cook bacon till crispy. Reserve bacon fat and bacon bits.
  • Put egg yolks, mustard, salt, pepper, garlic, sugar, anchovies, lemon juice, tobasco, worchestershire sauce, and pickle juice into food processor.
  • Blend till all the ingredients are smooth.
  • Slowly add the vegetable oil and rendered bacon fat in the mixture.
  • Add parmesan cheese and mayo and blend till smooth.
  • Taste and adjust seasoning.
  • Dress the romaine (can be substituted with kale).
  • Toss with croutons, bacon bits, and more parmesan cheese.

Scotched Eggs

  • Cook eggs to soft boil, peel, and reserve.
  • Use enough sausage meat to cover soft boiled eggs.
  • Wrap a bacon strip over the covered egg.
  • Secure with toothpicks.
  • Smoke or put in oven and cook till inside temperature hits 160F.

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