Scotch Sprouts

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Scotch Sprouts

Postby onewheeler » Sun Jan 01, 2017 2:07 pm

I quite like a scotch egg, but to be honest I'm not an egg-man [1] (or a walrus).

Scotch Sprouts

500 g lean pork mince
6 g salt
0.7 g thyme (1 tsp)
0.7 g sage (1 tsp)
0.25 g mace (1/3 tsp)
12 Brussels sprouts, trimmed
Egg, flour, breadcrumbs

Work the pork, salt and spices to achieve a good bind. (This mix also makes a nice, basic sausage and if not worked too hard so that it stays a bit crumbly a filling for sausage rolls. For the latter, I like to add about 0.7 g cure #1 to 500 g meat and let it rest overnight to give a semi-cured flavour.)

Par-boil the sprouts (about four minutes) and let cool.

Take a small ball of the meat and form it around a sprout, rolling it between your palms to make sure there are no gaps. There should be enough meat to make twelve balls.

Run each ball through flour, beaten egg and breadcrumbs. (Incidentally, I found by accident that gluten-free bread makes wonderful breadcrumbs for this sort of purpose).

Deep fry at 170 C for about six minutes. Drain on kitchen paper.

These went down well at our NYE celebration last night.

HNY!

Martin/

[1] My mate Keith told me that egg-man, from the Beatles' "I Am the Walrus", referred to an unusual activity practiced by Eric Burdon of the Animals (famous for "House of the Rising Sun"). Don't google it at work, and maybe use private browsing.

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Re: Scotch Sprouts

Postby wheels » Sun Jan 01, 2017 4:13 pm

It'd be a great way to upset the sprout-haters too! It look like your mate was correct about Eric Burden.

Phil
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Re: Scotch Sprouts

Postby Snags » Mon Jan 02, 2017 8:44 am

Love the look of these my wife is a sprout freak I will surprise her one day
yet to take the plunge still researching
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Re: Scotch Sprouts

Postby onewheeler » Mon Jan 02, 2017 10:53 am

Forgot the pepper: 1 g black pepper for 500 g meat!
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