The Scotch egg in most pubs and supermarkets is a sad affair. Ours, though, is a proper Scotch egg, made with a free-range organic egg, the yolk just set, wrapped in a generous sausage meat coat. It makes a great snack or starter to share. Delicious with piccalilli as well as salad cream.
Ingredients
- 7 medium eggs
- 500 g pork sausage meat
- Big pinch each of ground allspice, mace and white pepper
- 10 fresh sage leaves, finely chopped
- worcestershire sauce
- Piccalilli to serve
Coating and Frying
- Plain white flour
- 1 egg, beaten with the same quantity of milk
- 200 g dried white breadcrumbs
- sunflower oil
How to Make It
- Bring a pan of water to the boil. Place six of the eggs in the water and cook for 7 minutes. Drain and immerse in cold water. When the eggs are cool, peel them.
- Combine the sausage meat, spices, sage, a few splashes of Worcestershire sauce and the remaining egg. Mix well. Divide into six portions.
- Take one portion of the sausage meat and flatten on your hand. Coat one cooked egg in flour, then wrap the meat around it, moulding it into a nice egg shape. Make sure there are no holes in the sausage wrapping. Repeat with the rest of the eggs and sausage-meat portions.
- Coat first in flour, then dip into the beaten egg and, finally, roll in breadcrumbs to coat evenly all over.
- Heat a deep pan one-third full of sunflower oil to 160°C. Deep-fry the Scotch eggs for about 6 minutes or until the coating is golden brown and crisp.
- Drain on kitchen paper and allow to cool slightly for 5–10 minutes before cutting into wedges. Serve with piccalilli.