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By September 14, 2017 0 Comments Read More →

How to Make Scotch-Eggs

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The humble scotch-egg has received a bit of a make-over of late. Stalls selling all kinds are abound at food fests up and down the country sporting flavours such as black pudding, haggis and chilli have inspired me to finally have a go. I used meat out of good quality sausages, after all they’ve already been seasoned and contain good levels of rusk to meat so it made sense to take this short cut. I then experimented using a spicy chorizo. As to the egg itself – big debate in our house, hard or with a slightly soft, runny yolk. We all preferred the runny but unless you are a bold egg, Olympic Gold expert, I find this hard to get right so hard boiled it is then.

Tip: the ratio of meat to egg seems mighty generous but the meat will shrink when cooking, if you don’t wrap the egg securely the casing will split during cooking.

Not my finest hour.

Something else: Press the meat together around the egg firmly and do your best to do it evenly all the way round.

Still taste good but if you have an uneven casing it will be liable to split and will cook unevenly.

Ingredients
  • 400g sausages
  • Pepper and salt
  • Nutmeg
  • Herbs
  • Garlic
  • Breadcrumbs
  • 4 eggs (3 for the insides, 1 for dipping)
  • Plain flour
Method
  1. Hard boil 3 eggs, peel and put to one side.
  2. Skin the sausages (slit down the skin lengthways then undress is the easiest way)
  3. Mash the sausages with a folk and add the herbs and spices. I find it’s easier to use your hands to squelch it all together.
  4. Add any additional ‘bits’ such as small bits of choizo / black pudding / haggis at this point.
  5. Prepare a plate of flour, a bowl with whisked egg and a plate of breadcrumbs.
  6. Preheat the oven on to 180°C.
  7. Take a ball of the meat and flatten it to approximately the size of your hand.
  8. Peel the egg and cover it with flour.
  9. Wrap the meat around the egg – you will need to manipulate the meat and pinch it together to encase the egg and endeavor to get the casing as even as possible all the year around. Press firmly.
  10. Now dip the meaty ball in the whisked egg and finally coat in breadcrumbs.
  11. Cook in the oven for 30 – 45 minutes or until cooked.

 

 

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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