Man Food

Friday night and i’m in looking after the kiddies while my lovely wife has some much deserved time out.

A few beers….and what does a red blooded males thoughts turn to…..

Scotch eggs of course, this traditional pub snack has had a lot of limelight recently, and has many new and interesting makeovers , for example the manchester egg.

But I wanted a good traditional Scotch Egg made with some nice free range eggs and good quality free range sausage meat.

Traditional Free Range Scotch Eggs.

I hard boiled the eggs for 5 minutes in boiling water, and quickly cooled them in cold water before peeling, drying on kitchen paper and rolling in flour (this helps the sausage meat stick to the egg).

Prepare a bowl with some seasoned flour, one with a beaten egg, and one with some breadcrumbs, I used Panko breadcrumbs. Roll out a disk of the sausagemeat about 12 cm wide, and place the egg in the middle, bringing the sausagemeat around to cover the egg. Then dip into the flour, followed by the egg and roll in the breadcrumbs to give a thick even coating.

Pop these into hot oil at 170 degC and cooke for 13 minutes when they should be a lovely deep brown. Take out of the oil and pop onto a piece of kitchen paper to soak up some of the oil.

Serve with some sage leaf crisps (pop sage leaves into hot oil for a minute until crisp), some salt and fresh ground black pepper, a cold beer is not optional.

4 responses to this post.

  1. I’ve always wanted to make Scotch eggs. Hopefully, sometime during the holidays, I’ll get a chance. Great post!

    Reply

  2. Did you partially cook the sausage so that you have the potential of keeping the yolk somewhat soft in the end?

    Reply

    • Hi Jamie, no the sausage was a nice thick layer and that would have helped keep the egg a little soft, it wasn’t quite as soft as I’d planned but it was still lovely.
      Cheers
      Marcus

      Reply

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