Scotch Eggs
For a full meal eat with veg
My quantities are based on random guesses, I know how much to use, but don't weigh anything when cooking these! My cooking times are quite approximate as well, things are done when they are done!
Boil however many eggs you want to scotch, for about 6 mins (or longer, as long as they are hard!), take off heat, smash the shells and leave to cool in some cold water.
Meanwhile, take as much sausage meat as needs be for the eggs, about 1/2 pound does 3 or 4, it's pretty obvious when you handle it; add herbs and seasoning as you see fit, herbs de provence are nice.
Next get some bread, about 1/2 slices per egg and shove it in a blender (or use a hand blender), until it becomes breadcrumb (if you are hardcore allow 4 extra hours and make your own bread), -at this stage you can bake the crumbs for a short while to harden them, I don't bother. Put the crumbs in a bowl and put to one side; in another bowl beat some eggs, allow 1 beaten egg for each 2 scotch eggs.
Back to the hard boiled eggs, shell them, make sure they are dry and coat in flour, now take enough sausage meat to cover the egg, pat it out in to a circle and shape round the egg, making sure it is sealed. Next double crumb the meat encased egg (coat in egg, then crumbs, then egg then crumbs again).
To cook them, either oven at about 200 degrees C for 30/40mins (depending on how crap your oven is), or shallow fry for 10-15mins on a medium heat, turning reguraly. Either way they will probably split, don't worry they still taste about 100x better than anything you can buy form the supermarket.
If you are feeling flush use clarence court eggs as the central egg as they are particuarly rich (use any eggs for the beaten egg); I get my sausage meat from the farmers market.
Made by Novelty Matt
Enjoyed by
