Home-made Scotch Eggs
|Preparation time:||30 minutes|
|Cooking time:||25 minutes|
The perfect picnic food and well worth the effort involved!
- 900g best quality pork sausage meat
- 25g fresh sage finely chopped
- 20g fresh thyme finely chopped
- 400g white onion peeled and very finely diced
- 100g well-seasoned plain flour
- 10 free range eggs
- 200g bread crumbs from day old bread
- 3 whisked free range eggs for coating
- Oil for deep frying
Place the 10 eggs in cold water and bring to the boil. As soon as the water is boiling cook for exactly 5 minutes then plunge into cold water to prevent further cooking. The yolks should be creamy. Roll the eggs to crack the shells and peel.
Mix the onion, sage and thyme and add to the sausage meat. Season well (if you're not sure fry a little, taste and add more seasoning if required).
Prepare three bowls with the following:
- Well-seasoned flour
- 3 whisked eggs
- Bread crumbs
Divide the sausage meat mixture into 10 portions. Flatten one in the palm of your hand, put an egg on top and pat the sausage meat mixture around it until completely covered. Roll in the seasoned flour and set aside. Repeat with the remaining eggs.
One at a time, dip the floured eggs into the whisked egg mixture and roll in the breadcrumbs until evenly coated. Gently squeeze to reshape. Deep fry for 15 to 18 minutes at 140ºc - the lower temperature ensures the breadcrumbs do not burn before the sausage meat is completely cooked. Drain on kitchen roll to remove any excess fat.
These gorgeous golden gems are delicious eaten cold on a picnic with home-made pickle or picalilli or hot with a home-made tomato sauce.