www.sausagemaking.org

I am now the proud owner of a very swish Lincat double fryer and I would like to try some scotch eggs on the Farmers Market next week. Does anyone have a tried and tested recipe for the meat part of the egg?

Cheers WW

Or ANY tips...............

Hi WW

Just use a good sausagemeat base, make it into a 2oz burger first, then wrap the eggs in this.
Batter with flour & water mixture, roll in crumb
Fry for about 6 minutes, remember it is onlt the meat part you need to get up to temperature not the centre of the egg

Cheers
Richard

I use Oddleys Lincolnshire recipe for the sausage mix

LD

WW

We must be telepathic - see this posting on my blog from 25 September.

I use a standard plain sausage recipe with fresh parsley added. My eggs must be a bit larger (or I'm more clumsy) as I need about 120 - 130gm of meat to cover an egg.

Phil

Really good advice - thanks

Well I couldnt wait to have a go so I boiled my eggs, cooled peeled and chilled.

Mixed up some GOS with salt, pepper, thyme, chives and a glug of sweet chille relish.

Brought the temp on the fryer to 170 and fried as suggusted in a book for 6 mins - FAR TOO LONG. Burnt outside but eggzelent inside. Did the next batch for 2 mins - far better. I have now eaten one and if I dont fall by the wayside they will do for me (good this testing lark)

Thaks once again WW

My mum used to make scotch eggs by the hundred. She says that you should roll the egg in flour before wrapping in sausage meat as this helps the meat stick to the egg a little better.

There is a scotch egg company in South Wales that are using all sorts of random recipes for their sausage meat, including black pudding and haggis - I've tried both and they work really well.

Mat

Oops, I do that as well, but forgot to mention it in my recipe.

Hey guys, Here is a bit of info you may not have. I hope it helps a few of you in the preparation of this dish.
I've seen people struggle with peeling eggs and they really don't have to. The secret of easily peeled “hard-cooked eggs”, is to store them at least a week inside your refrigerator before cooking them. According to the American Egg Institute, fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel. The night before you cook eggs, place them on a counter top to return them to room temperature. Next day, when they begin to boil, reduce the heat and barely simmer them five minutes only. Turn the heat completely off and cover the pot fifteen minutes. Place the cooked eggs into ice water and peel away. The shells will detach quickly in large pieces. Never hard-boil eggs! Have you ever wondered where those green circles around the yolks come from? High heat will only shrink and toughen egg whites and discolor their yolks. Simmer five - soak fifteen.
Best wishes, Chuckwagon

I have not made these for years.... Deep frying bad in our house...


The spouse is away this weekend perhaps I will give them a go...

I roll egg and crumb them three times for a decent breadcrumb seal before deep frying.

Ensuring that some of the breadcrumbs are dry and finely ground, or a finely ground cream cracker (Graham cracker?) in the mix also helps give a good seal.

Phil

This is what my family loves:

For 1 dozen farm eggs (i.e. extra large):

1kg of ground pork
1 tsp onion powder
1 tsp black pepper
2 tsp sage
1 tsp thyme
1 tsp salt

For the breadcrumbs I use only Italian breadcrumbs, i.e. they include some herbs and a little romano cheese. You can't actually taste it but it seems to give it an extra something, can't quite put my finger on it, just a superior breadcrumb.

Nice recipe, thanks for posting it.

Phil

For a fun change. Skip the bread crumbs, and put the scotch eggs in to the BBQ grill or better yet a smoker. cook at about 250-275Fh for about 45min brush with your favorite BBQ sauce about 10min before done. As good or better than the deep fried, but at least a little bit less fat.

Enjoy,

Mark

Just for a laugh the other day I smoked some eggs and then made them into scotch eggs - very interesting flavour!

Cheers WW