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Scotch eggs

Scotch eggs

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(1 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Makes 4
Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe

Nutrition and extra info

Nutrition: per egg

  • kcal785
  • fat52g
  • saturates13g
  • carbs43g
  • sugars3g
  • fibre2g
  • protein35g
  • salt3.8g
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Ingredients

  • 5 large egg
  • 300g good-quality pork sausage, skinned
  • 1 tsp black peppercorn, crushed
  • 140g cooked ham, shredded
  • 25g sage, apple & onion stuffing mix
  • 1 tsp chopped sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tsp chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g plain flour, seasoned, plus extra for dusting
  • 100g dried breadcrumb (preferably Paxo)
  • sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • piccalilli, to serve

Method

  1. Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

  2. Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase (step 3). Repeat with the remaining sausageballs and eggs.

  3. Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

  4. To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil (step 4). Depending on the size of your pan, lower as many eggs as you can into the oil (step 5), and cook for 8-10 mins until golden and crispy (step 6). Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

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