Scotch eggs

Scotch eggs are something that I tend to forget about when I am pondering what to feed the farmer for dinner. But they are so good and pretty easy to make too. This is not glamour food, this is comfort food- the kind that reminds you of Grandma and school holidays.  Great for lunch boxes, picnics, boating trips, hangovers and surprise lunch guests, Scotch eggs are underrated in my book. You can serve them cold with some sauce to dip them in or have them hot with mashed potato on a cold winter night- either way you should put these on the menu.

INGREDIENTS:

• 6 eggs
• 500g sausage meat (or 250g beef mince/250g sausage meat- I prefer the mix of the two)
• 1 Tblsp. Worcestershire sauce
• 1 tsp mustard powder
• 1 tsp of dried mixed herbs or 1 handful of freshly chopped parsley & 1 tsp fresh thyme
• salt
• Freshly ground black pepper
• Breadcrumbs

METHOD:
Hard boil your eggs and peel the shell off them (see my blog of how to perfectly boil an egg). While your eggs are boiling prepare the meat.
In a large bowl, mix together sausage meat, Worcestershire sauce, mustard and herbs (if you are using just beef mince because you forgot to buy sausage meat, then you will have to add an egg and 1/2cup of breadcrumbs to bind it all together).
Divide meat mixture into six equal portions & wrap the meat around each hard-boiled egg.  Coat each meat-wrapped egg with breadcrumbs.
Now there are two ways you can cook scotch eggs;

1. Deep fry them. Fill a saucepan about 1/3 with oil and heat till it bubbles. Deep fry Scotch eggs for about 5 minutes, or until golden brown and crisp.
2. Place eggs in a large non stick muffin pan, bake at 180 degrees Celsius for about 15-20mins.

TIPS:

• wet your hands before you wrap the meat around the egg and then it won't stick to you as badly.
• these are great to serve cold. You cut them into quarters and serve with a dipping sauce, the best is Glass Eye creek wild meat sauce-yum!

Enjoy xx
A