10/01/2013 in Egg Dishes
I made these Scotch Eggs as a light meal for supper last night for one reason, it was a challenge. I’ve never made them before and to my surprise where actually very easy. Another nice thing about this dish is you can use your imagination and add whatever you think will work to the sausage mix or leave it just as it is. You also don’t need to use pork. You can use any sausage meat you wish.
For my recipe you will need:
6 pork sausages (uncooked)
4 boiled eggs (shells removed)
15ml fresh thyme leaves
30ml wholegrain mustard
Canola oil for frying
Place the following in three separate bowls:
150ml flour, 2 eggs (lightly beaten) and 150ml breadcrumbs
Remove the meat from the sausage casings and place in a bowl. Mix in the thyme, mustard and seasoning with the pork meat. Dust hands with some flour, take an egg and start moulding pork around the egg until well covered. If hands get sticky from the pork then just dust with more flour. A “beginners” way is to flatten the pork mixture onto a large piece of cling-wrap (dusted with flour). Place an egg in the middle, lift an end of the cling-wrap and roll over the egg. Remove cling-wrap and continue to mould with your hands till egg is evenly covered. Remove any excess pork as mixture mustn’t be too thick around egg. Repeat with the second egg and so on……practice makes perfect!
For the breadcrumb coating:
Roll the egg which at this stage is neatly wrapped in pork into the flour, dust off excess flour then coat in egg and lasting roll in breadcrumbs. Fry in oil until golden and crispy. Enjoy!