Scotch eggs
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 6 as a snack
Skip to ingredients
- 6 eggsat room temperature
- 6 good quality pork sausages
- 1tbsp sagefinely chopped to make 1/2 tbsp
- 1tbsp parsleyfinely chopped to make 1/2 tbsp
- 4 tbsp plain flour
- 1 eggbeaten
- 100g breadcrumbs
- groundnut oilfor deep frying
Method
step 1
Drop the eggs into boiling water. Cook for 8 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
step 2
Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 6 pieces of clingfilm. This will make it easier to form around the eggs.
step 3
Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.
step 4
Roll each sausage covered egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.
step 5
Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.
