recipes
British Scotch eggs
2021-04-24
Ingredients
- 5 large eggs
- 275-300g Cumberland sausages (Dewfresh)
- 1 tsp chopped fresh thyme leaves
- 1 spring onion, finely shopped
- Salt and pepper to season
- 150g breadcrumbs (Lamb brand)
- 4 tbsp. plain flour (Lamb brand)
- Vegetable oil for deep frying
- Few rocket leaves for serving
Method
Start by cooking 4 of the eggs. Place into a pan of cold water, bring to the boil and cook exactly for 9 minutes. Immediately chill under cold water then peel off the shells. Remove the sausage meat filling and discard the casing. Mix the filling with the thyme, spring onion. Divide into 4 and form each piece into a cup using a little flour. Place an egg into each, close up carefully to coat the egg completely. Season the remaining flour well with salt and pepper and roll in the eggs to coat completely. Beat the remaining egg and use to coat. Finally, roll into the breadcrumbs, coating evenly all over. Heat up the cooking oil and fry the scotch eggs for 7-9 minutes making sure to cook well inside. Remove from the hot oil with a slotted spoon, allow to cool down on kitchen paper and serve either hot or cold with rocket leaves.
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