Scotch Eggs

INGREDIENTS

• 10 large free-range eggs 8 big breakfast sausages, cases removed or Italian sausages if you prefer spicy

• 1/2 bunch fresh chives 1/2 bunch fresh flat-leaf parsley

• 1 whole nutmeg, for grating 1 Tbsp English mustard Plain flour, for dusting

• 150 g fresh white or panko breadcrumbs

• 6 cups vegetable oil

Optional ingredients

finely ground garlic salt, finely chopped & caramelized white onions skillet browned, marinara sauce, white gravy, turkey gravy or a creamy tomato sauce (especially if using Italian spicy sausage).

DIRECTIONS

STEP 1
Put 8 of the eggs into a pan of cold water and bring to a boil. Boil for 3 to 4 minutes NO MORE, then immediately transfer to a bowl of cold water. Once cooled, carefully peel them.

STEP 2
Squeeze the sausages out of their skins and into a bowl. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.

STEP 3
Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (whisk them together into an egg batter first), and a third with the breadcrumbs.

STEP 4
Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped patty. Roll a peeled egg in flour, then pop it in the middle of the patty. Gently shape the meat evenly around the egg, molding it with your hands until sealed.

STEP 5
Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. There’s no way to overdo this stage (unless you run short of materials).

STEP 6
Heat the oil in a deep pan or deep fat fryer to about 300-375º F.

STEP 7
Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes).

STEP 8
Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickles and a few pickled onions.

NOTES
Can be dressed up with all sorts of condiments and sauces according to what you are serving them with.

They keep and reheat well, when carried on campaign.