Friday, 16 October 2015

Scotch Eggs

I was asked to make sausage rolls for one of those bring a plate morning tea functions. So the sausage meat was purchased and  the request was changed to a platter of sandwiches. I could have made sausage rolls but decided to make some Scotch Eggs instead. I seem to recall that very first time that I made these was in Form 2 (Year 8) Home Economics. Whilst not something that I make often they have been made every now and then. Sometimes I get all fancy and use a quail egg and chicken mince, however, that defeats the purpose of what I consider to be the true purpose of them - budget busters. The idea behind these is to make a small amount of meat go further by enclosing hard boiled eggs in a coating of sausage meat. These are then crumbed and deep fried. They are a bit fiddly to make with all the steps involved, however, they are a very tasty if not particularly health conscious. They are also very nice served cold with some relish and salad.


I like to add chopped parsley, thyme, lots of black pepper and some garlic powder to the sausage meat.

The eggs are then deep fried until a light golden brown and then finished in the oven\.

The recipe makes four generous or hearty eggs, it could be stretched to six with a thinner meat layer.







Scotch Eggs
4 hard boiled eggs
500 g sausage meat
1 teaspoon garlic powder
2 tablespoons finely chopped parsley and thyme
Generous amount of fresh black pepper

Flour
1 egg
2 tablespoons milk
 1 cup fresh white bread crumbs
Oil for deep frying.


Method
Peel/ shell the hard boiled eggs.

Combine sausage meat, herbs, garlic powder and pepper. Mix well.

Divide meat mixture into four.

Take a portion of the meat and enclose an egg. Repeat with remaining eggs and meat.

Coat each egg with flour.

Make egg wash by whisking the egg and milk.

Dip the eggs into the egg wash and then roll in the breadcrumbs. If time permits return the egg to the fridge to allow the crumbs to firm around the eggs.


Heat oil and fry until a golden brown and sausage meat is cooked through. Alternatively fry until pale golden brown, place on a tray and cook at 160 deg C for a further 15 minutes or until sausage meat is cooked through.

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