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Scotch Eggs for Dinner



For some this may be one of those "Nanna" recipes that they remember from their childhood, possibly liked, possibly didn't. But it is an old faithful and so many ways to eat it, as well as so many ways to make it your own too.

Hot they are great with mashed potato, pasta, rice, salad. Try them as an extra for a BBQ when the grill is full but you need some extra food.  Cold, they make great lunch box or crib snacks too. Even as hors d'oevres at a party as you can slice them up into segments and serve on a salad platter or with a sweet chilli dipping sauce.

INGREDIENTS:

6 Fresh hard boiled eggs, cooled and shelled
300gm sausage mince from the butcher or supermarket
1 egg
1 cup bread crumbs
Spices and extra options (not all at once!  Just a few ideas to throw in the mix)


  • 1 dessertspoonful each of paprika and crushed garlic
  • 1 packet of chicken noodle soup
  • 1 tablespoon of satay sauce
  • 1 dessertspoonful each of tomato sauce, Worcestershire sauce with a sprinkling of grated cheese
METHOD:

Mix the sausage mix and all other ingredients in a bowl until really well combined and quite thick.  Hands are the only way of mixing this if you want to get it right.

Now, some people fry these in a pan with some olive oil, but I normally place mine on a tray with baking paper in the oven.  I find they are a smidge healthier than frying, and they also cook more evenly and keep a round shape.

So, divide the sausage mix into 6 equal portions.  Take one of the eggs and a portion of the sausage mix and basically wrap it. This takes some practice - Grannies make this stuff look quick and easy.  Wet hands are a great idea as the mix doesn't stick to your hands.  Flatten out the mixture onto the palm of your hand, sit the egg on it and then wrap and smooth it into a ball.  

If you are frying this in a pan with some olive oil, then you will need another egg with some milk added and beaten well and a bowl of bread crumbs. You will need to dip the rolled egg into the egg/milk mix and then roll in breadcrumbs.

These take a good 30 - 40 minutes to cook through properly and have a nice crisp shell in the oven. Slightly less with the frying method.

I prefer the oven method as it gives me half an hour where I can go do something else, or make the side dish. 

Serve with vegetables, salad, rice or pasta and a good sauce. We finish up with about 6 on the table as everyone likes something different.

Dobru Chut
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