Ingredients
Units
Scale
- 5 Large Eggs, divided
- 16oz/1 1lb Ground Pork Sausage
- 1 Tablespoon Chopped Parsley
- 1 Tablespoon Chopped Chives
- 1/2 Teaspoon Ground Pepper
- 1 cup Bread Crumbs, Panko or Plain
- 125 grams (1 Cup) All-Purpose Flour
- Deep Frying Oil, Canola or Vegetable Oil
- Brown Sauce or Mustard for serving
Instructions
- You will start by boiling the eggs, you can do this up to two days in advance. In a large pot filled with cold water and add four eggs bring to a boil then place a lid on and turn off the heat and let cook for 4 minutes for a medium/jammy egg and a couple of minutes longer for a more well-done egg. While eggs are cooking get a bowl full of ice and water ready. Immediately transfer the eggs to a bowl of ice to stop cooking, once cooled peel the egg and set aside before using.
- In a large bowl mix together the ground sausage, parsley, chives, and pepper. Once combined divide into four portions of meat. Flatten one portion of the sausage so it ends up being a circle about 4-5 inches wide. Place an egg in the center then pinch the meat together to close it up. Roll the scotch egg between your hands to fully seal the egg inside.
- Place the sausage balls into the fridge while you prepare the dipping station.
- In a shallow bowl add the flour, then in another bowl the egg and whisk it. Finally, in a third shallow bowl add the breadcrumbs.
- Add the oil to a deep, large pot and turn on the heat to bring the oil to the temperature you are looking for 350F/180C. Turn the oven on to 350F/180C. Once the temperature is almost reached start dipping the scotch eggs. Dip the egg in a bowl of flour to coat the sausage fully then dip it in the egg wash and finally roll it into the breadcrumbs.
- Using a heatproof slotted spoon place one scotch egg in the pan at a time. Make sure to turn the Scotch egg continuously while cooking, cook for 4 minutes, and make sure the oil temperature doesn't rise as you will burn the breadcrumbs. Using the slotted spoon drain the Scotch egg so the oil drips off. Transfer to a paper towel-lined plate to drop the excess oil. Place on a pan and bake in the oven for 10 minutes, or until the internal temperature of the meat is 165F/74C, be careful when measuring as you don't want to measure the temperature of the eggs.
- Let cool for five minutes then use a sharp knife to slice open and serve with brown sauce or mustard, even a sprinkling of sea salt. Store leftovers in an airtight container in the refrigerator for up to 3 days. Delicious cold too!
- Cook Time: 16
- Category: Appetizer
- Method: Fry
- Cuisine: British
