Wednesday, 8 June 2011

Sunday cookery extravaganza part one: scotch eggs

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.
Scotch eggs
Makes 12
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)
13 eggs
Some plain flour
Bottle of sunflower oil (unless you have a deep-fat fryer. I don’t.)
1 tbsp Worcestershire sauce
Black pepper
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). 

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
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.

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
Fill a deep but relatively narrow pan with the sunflower oil and heat. You need to get the oil really hot before you drop your scotch eggs in. A good way to test is to put a spare crumb of bread in – if the oil bubbles and fizzes straight away it’s ready. If it doesn’t, heat up the oil some more. Once the oil is hot enough, carefully add your scotch eggs. You will have to fry them in batches. Once the eggs have turned deep golden brown they are done – remove from the oil with a slotted spoon and drain on kitchen towel.

Fry my beauties....fry
I cannot be held responsible for the extra pounds you are likely to gain after scoffing 5 of these in one go. And make no mistake, you will scoff about 5 of these in one go. At least my last post was about a salad...

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