A Scotch Egg is a true classic. While they are quite tricky to make and require that you carefully follow several steps, the good news is that there's a little tolerance on the eggs given than these are delicious with both runny and hardboiled centers, and they are fabulous served either warm or cold.
- Spirit & Co. Cabernet Sauvignon & Steak Sauce
- 6 British Sausages*
- 6 Large Eggs, softboiled
- 3 large Eggs, beaten
- 2 cups Fine Dry Breadcrumbs (Panko)
- 500ml cooking oil
* The best place to get your hands on some decent sausages is at: www.jollyposhfoods.com
Crack three large eggs into a bowl and whisk thoroughly. Set aside.
Remove six banger sausage links from the casing, and set out individually. Using the palm of your hand, take each banger sausage, and put a drizzle of our Cabernet Sauvignon & Steak Sauce over the top. Next - and this bit is a little messy - squash it into a thin disc that almost entirely covers the palm of your hand, incorporating the Sauce into the sausage as you go.
Place a cooked egg into the middle of the sausage patty while it is still in the palm of your hand, and, using your other hand, gently fold the sausage meat over the egg and encase it completely so that no part of the egg is visible and the sausage is spread evenly.
Repeat as above six times, until you have six wrapped eggs covered in sausage meat.
Take the panko breadrumbs and put into a bowl. Roll each of the sausage encased eggs in panko. Dip into the egg wash, then roll the scotch egg a second time in panko. Set all six scotch eggs onto a pan lined with parchment paper.
Boil 500ml of cooking oil to a temperature of exactly 350F. Fry each scotch egg in the fryer for 3-5 minutes, until golden brown. Repeat for each scotch egg.
Let your scotch eggs cool down a little, then eat!
Thanks for reading! If you enjoyed it, hit the share button below. This means a lot because it helps other people discover the recipe.