Scotch eggs were an invention of the London institution, Fortunum and Mason and date back to the early 1700's.Serves 4
Ingredients
450g pork sausage meat
1 small onion, finely chopped
2 teaspoons Worcestershire sauce
1 tablespoon seasoned flour (1 tablespoon flour,1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon thyme, 1/8 teaspoon freshly grated nutmeg)
4 medium sized free range hard boiled eggs
1 large egg, beaten
2/3 cup fine dry breadcrumbs
Vegetable oil for deep frying
Method
- Sweat onions until they turn transparent.
- Combine onions with sausage meat, Worcestershire sauce and then add the seasoned flour and blend together wit your hands.
- Divide the mixture into four equal pieces.
- Mould each piece of meat around and egg and carefully roll each egg between your hands to shape the sausage meat coating.
- Place the beaten egg and breadcrumbs in two separate, shallow dishes.
- Dip the eggs first in the beaten egg, and then in the breadcrumbs, coating thoroughly. Set aside.
- Fill a large saucepan with enough oil to come up to 1/3 of the pan and heat.
- Carefully lower eggs into the oil with a slotted spoon and fry for approximately 5 minutes or until they are a deep golden brown.
- Drain on kitchen paper and serve either hot or cold.
