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August 11, 2017
We're excited to share one of our favourite BBQ guru's recipes. John created this recipe for Johnston's pork, and we thought it was the perfect addition to BBQ month. And, well, in our world, scotch eggs they are the perfect addition to any salad.
If you are ever in Steveston be sure to stop in at the Hog Shack, John's food is amazing. You won't be disappointed with their epic BBQ and craft beer.
Soft boil eggs, peel and set aside. Use enough sausage meat to cover soft boiled eggs. Wrap a bacon strip over the covered egg and secure with toothpicks. Smoke until inside temperature hits 160F (you can also do these in the oven)
Cut the bacon into strips, cook until crispy. Reserve bacon fat and bacon bits.
Put egg yolks, mustard, salt, pepper, garlic, sugar, anchovies, lemon juice, tobasco, Worcestershire sauce, and pickle juice into a food processor. Blend until all the ingredients are smooth. Slowly add the vegetable oil and rendered bacon fat in the mixture.
Add Parmesan cheese and mayo, blend until smooth Dress the romaine lettuce with desired amount of dressing (can also substitute with kale). Toss with croutons, bacon bits, and more Parmesan cheese.
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