|Scotch eggs, fresh from the fryer|
On Sunday, my friend Laurie came round to help me cook up a storm. A scotch-egg-and-chocolate-éclair flavoured storm. This post I’m going to talk about the scotch egg-y part.
Scotch eggs are actually pretty easy to make, they just require a bit of patience. But it is SO worth it – if you’ve never had a home-made scotch egg you are seriously missing out. They really are a million miles away from those sorry looking things you can pick up from the supermarket. The sausage part actually tastes of sausage, for a start. This is the third time I’ve made a batch of these beauties, and the third time that I’ve scoffed the majority of them in less time than it took to make them.
We used Cumberland sausages from our local butcher (A.R. Tym’s on Smithdown Road, Liverpool – if you reside in Scouseland you should get down there pronto, it’s boss, lar*), but you can use whatever sausages / sausagemeat you fancy, as long as it’s good quality.
*Translation for non-scousers: it’s really very good, my friend.
900g Cumberland sausages
About 1/3 of a loaf of white bread, frozen (sounds weird, but trust me, this will make sense in a minute)
Some plain flour
Bottle of sunflower oil (unless you have a deep-fat fryer. I don’t.)
1 tbsp Worcestershire sauce
1 red chilli, finely chopped and seeds removed
2 tsp dried sage
1 clove of garlic, grated
Hard boil 12 of the eggs (about 8 minutes), stick in cold water to cool and set aside. Grate the frozen bread to make breadcrumbs (told you it would make sense).
Crack the remaining egg into a separate bowl and beat. Add the flour to yet another bowl. Remove the shells from the eggs, rinse and put in another bowl. You should now have 5 bowls, one with hard boiled eggs, one with sausage, one with flour, one with beaten egg and one with breadcrumbs. You are now ready to assemble.
|Grating the bread to make breadcrumbs|
In another bowl, squeeze the sausagemeat out of the sausages and add the Worcestershire sauce, black pepper, finely chopped red chilli, dried sage and grated garlic and mix it all together with your hands. If you are concerned about getting your hands messy, well...this is probably the wrong recipe for you. Just get into it! Roughly divide the sausage mixture into 12 similarly-sized blobs.
|Squeezed -out sausages n stuff|
The procedure to assemble each scotch egg is simple. Roll a hardboiled egg in flour, then wrap in sausagemeat, dip in beaten egg, then roll in breadcrumbs. Repeat until all the eggs are done. All you have to do now is fry them!
|Sausage-y balls of GLORY|
|Fry my beauties....fry|