Scotch Eggs Friday, May 20, 2011
1 lb country sausage
5 hard boiled eggs, with shells removed
1 large raw egg
3 oz (approx) dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 TBSP water
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked. Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.
Note: I have given this recipe to you in the traditional and very good version. I do them differently. Prepare the eggs just as described above. Place on a rack over a baking sheet with sides. Place in a 400 deg oven and cook about 6 or 7 minutes or until nicely browned on the outside. They will not be as pretty, but they will be considerably better for you.