Yesterday with true English, holiday spirit, we decided to plan a picnic and make some scotch eggs, for a treat to eat outside in the drizzly rain!
This morning, I walked down to the local farm shop to buy some delicious sausages for our scotch eggs. I left the house, with the eggs boiling on the hob and Nicholas, under strict instructions, to remember to turn them off! Luckily, when I got back he had done it and the eggs were cooling in cold water. He had even done some washing up!
Ingredients- Makes two
275g sausage meat
3 slices of bread
tsp dried herbs
salt and pepper
Step 1: Boil two of the eggs (we used fresh farm eggs!) for 9 minutes. Once boiled, pour out the hot water and leave the eggs to cool in some more cold water.
Step 2: Shell the eggs and roll in some flour that has been seasoned with salt and pepper and a pinch of herbs.
Step 3: Take the bread and either with your hands (more rustic) or with a magimix, make bread crumbs.
Step 4: Remove the sausage meat from the skin of the sausage. Season and mush together with your hands. Divide into two equal parts and place on a plate, flatting the meat down.
Step 5: Put the boiled egg on top of the meat and wrap the sausage around it. Pat together into a ball, with your hands.
Step 6: Crack the last egg into a little mug and whisk with a fork. Next, take an egg brush and glaze the sausage meat with whisked egg.
Step 7: Mix the herbs with the bread crumbs and sprinkle all over the scotch eggs. I repeated the egg glaze over the first layer of breadcrumbs and went for it again. I think it covers them better and helps to get them more crispy!
Step 8: Heat up a baking try for 10 minutes at 180 degrees, with some sunflower oil and then place the scotch eggs into the tray.
Step 9: Cook for 25 minutes at a medium heat, turning occasionally. For quicker results you can simply fry them on the hob.