Thursday, 17 January 2019

Scotch Eggs

Honestly thought I'd done these before but can't find it.

So, here's what you need:

For the sausage meat

1 kilo, more or less, of lean ground pork
2 tbls onion powder
1 tbls parsley
2 tsp thyme (ground)
2 tsp sage
1 tsp salt
1 tsp black pepper


12 Hard-boiled eggs. Cold. Peeled. Dry.

Breadcrumbs. I prefer Italian breadcrumbs.

Beaten egg to stick the breadcrumbs on with.

Mix all the ingredients for the sausage meat together and divide into 12 slightly oval flat patties.

Wrap each egg in a sausage meat patty making sure you seal the joins well.

NOTE: At this point my cookery teacher told me to flour the eggs. I have never found it makes any difference, but you can if you want.

Dip eggs in beaten egg, then coat well in breadcrumbs.

You can bake these if you spritz them with oil, but far better results come from deep frying.

If you don't have a deep fryer they can be shallow fried if you move them around enough or THEY WILL STICK.

Fry until deep brown. Drain on paper towel.

Best served cold with Salad Cream AKA Heinz English Salad Dressing in North America.

VARIATIONS: Mess with the sausage seasonings.

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