It’s been a beautiful Easter holiday so far, so we tool full advantage of the weather yesterday and visited our favourite farm for a long walk around all the animals and of course a trip to the farm shop, Random purchase was a 500g chunk of sausage meat which meant only one thing… to dig out the most amazing scotch egg recipe.
I posted to facebook about not really knowing what to do and a liker reminded me of scotch eggs, so here is my attempt. Loosly based on Jamie Olivers recipe with a few shortcuts as I didn’t have all of his more fancy ingredients!
500g sausage meat
1 table spoon of wholegrain mustard
spinkle of dried thyme
sprinkle of dried parsley
half a nutmeg grated into tiny bits
salt & pepper
Boil 6 of the eggs for 3-4 minutes, once boiled cool off and peel carefully.
Take the sausage meat and add the mustard, herbs, nutmeg and salt & pepper and combine.
Split into 6 equal portions
Take 3-4 slices of bread and create breadcrumbs, I used my handblender. Leave in bowl.
Crack the one remaining eggs onto plate and whisk it, add a drop of milk to bulk it out.
Add the flour to another plate
If you get sticky..add more flour to hands
Cover the scotch egg in the egg mixture, then the breadcrumbs, then back into the egg and back into the breadcrumbs again.
Next is the cooking
Heat up 1- 1.5 litres of groundnut oil to around 150c/300f..I added a chunk of bread to it and when it sizzled away I knew it was hot enough..or use a cooking thermometer!
Add the scotch eggs and cook until golden brown in colour, around 5 mins, keep turning them as they cook.
Drain off the fat using a slotted spoons and place in a kitchen roll lined bowl to drain excess oil.
The eggs are amazing when warm with a nice green salad. And they went lovely with coleslaw:-)
Estimated cost to be around 80p per scotch egg.