Scotch Eggs
This is a traditional British recipe.
6 eggs
4 thick pork sausages or 8oz of sausage meat
bread crumbs made from 4 thick slices of stale bread.
a little flour
Put 4 eggs into a a pan of cold water and bring to the boil. Boil for 8
minutes. Then drain and put into cold water to stop the dark colour
developing around the yolk. When cold take off the shell. Using the flour
to stop sticking, flatten one skinned sausage and fold around one egg
until the egg is completely covered in sausage meat. Repeat this 3 more
times. Beat the two raw eggs in a deep dish and dip each sausage covered
egg. Then cover with the bread crumbs. Repeat the egg and breadcrumb
dipping. Heat deep fat fryer to 180 degrees centigrade or use a wok making
sure that there is enough oil to cover each egg and fry one or two at a
time turning all the time. When a deep brown colour remove and place on
kitchen paper to drain. Allow to cool and serve with salad or use instead
of sandwiches as a packed lunch.
Note:- if British Sausagemeat can not be found you can use some ground
pork with fresh bread crumbs made from a slice of white bread adding pinch
of dried mixed herbs,salt and pepper.
For wheat free recipe, use some sticky cooked rice with the ground pork
and grind down some rice cakes for the coating. Keep hands wet to shape
the meat around the eggs.
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