- Prep time 20 minutes | Cook time 5 minutes per batch (3 – 4 batches) 15 – 20 mins | Serves four people (2 scotch eggs each)
Equipment:
- Saucepan for boiling 8 eggs
- Deep saucepan to deep fry scotch eggs in 5cm depth of neutral oil / Or a deep fryer if you have one
- Large Bowl
- Plates for flour and breadcrumbs
Ingredients:
- 10 Eggs – 8 for boiling and 2 for whisking
- 8 good quality pork sausages
- 1/2 teaspoon of curry powder
- 1 teaspoon Dijon mustard
- 1/4 cup chopped fresh herbs (parsley, thyme, sage, chives, whatever you like)
- Salt and Pepper to taste
- Handful of flour for dusting
- 2 lightly whisked eggs, seasoned for coating
- 2 cups of breadcrumbs
- 1 bottle of neutral oil (rice bran, canola) for deep frying
- Your choice of chutney to serve
Cooking Instructions:
- Boil your 8 eggs to your desired texture (4 minutes for soft or 8 minutes for hard). Once cooked, let them cool and carefully peel so they remain whole.
- Split the skin of your sausages and squeeze the meat out into your bowl. Add the curry powder, mustard, chopped herbs, salt and pepper. Make sure you have clean hands, then get in amongst it, combining the mixture well using your hands, before dividing your sausage mixture into 8 equal parts.
- Use the palm of your hand to flatten one of the balls of sausage meat so it’s large enough to encase your egg. Use damp hands as this makes it easier, or you can use cling film to carefully cover your egg, making sure your edges are all sealed. Repeat this process for all 8 eggs.
- Dust your sausage eggs in flour, then dip in your whisked eggs and finally coat in your breadcrumbs so the whole ball is covered. Place your completely coated scotch eggs in the fridge for at least 30 minutes before cooking.
- Fill your deep pot with at least 5cm deep of oil (or deep fryer 3/4 full) with the neutral oil. Bring the temperature to 170°C, or when a small piece of bread browns in 15 seconds, the oil is hot enough. Place 2-3 scotch eggs in and cook for five minutes. If they cook to quickly, your oil is too hot. Make sure you don’t overcrowd the pan as your oil temperature will drop dramatically.
- Drain on paper towel once cooked and eat them warm or they are equally delicious cold. Enjoy with your favourite chutney. Happy Easter!
RECIPE BY VIVA MAGAZINE | FOOD WRITER ANGELA CASEY
