Description
So much better than shop-bought! Boiled eggs encased in herby sausage meat and golden breadcrumbs!
Ingredients
Units
Scale
- 4 eggs
- 6 plain sausages
- 1 teaspoon thyme leaves
- 1 tablespoon fresh parsley, finely chopped
- 1/2 onion, finely diced
- 125 g plain flour mixed with salt and pepper
- 1 egg, lightly beaten
- 130 g breadcrumbs – you can use shop bought or fresh breadcrumbs
- Salt and pepper
- Sunflower or vegetable oil
Instructions
- Put the 4 eggs in a pan of lightly salted cold water. Put the pan over a high heat and bring up to the boil. Boil for around 8-9 minutes.
- Remove the egg pan from the heat and run cold water on the eggs.
- Slit the skins of the sausages and squeeze the meat out into a mixing bowl.
- Add the thyme, parsley and some salt and black pepper to season.
- Divide the sausage meat mixture into four and press out into circles big enough to wrap an egg up in. Lay out on a board or plate.
- Peel the cooled eggs.
- Place the seasoned flour onto a plate and the breadcrumbs on another plate. Put the remaining uncooked egg in a bowl and beat lightly.
- Put each egg on a circle of sausage mix and wrap it up. Roll the balls around until smooth and the egg is completely sealed in.
- Dip each egg first in seasoned flour, then in the beaten egg, coating it and then roll it around in the breadcrumbs until coated.
- Heat the oil in a deep heavy-bottomed pan, until hot – you can drop a breadcrumb into it to check and you should see it sizzle and turn brown.
- Carefully put each scotch egg into the hot oil and deep fry it for around 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
- Carefully remove from the oil with a slotted spoon and drain on a plate lined with kitchen roll. Leave to cool and drain.
- Prep Time: 20 minutes
- Cook Time: 20 minutes