Sweet and Smokey Scotch Egg
The Dish
Sweet and Smokey Scotch Egg
Best for: Lunch, Dinner, Snack
Serves: 4
Prep time: 10
Cook time: 15 mins
No picnic is complete without a scotch egg. This flavour combination is perfect and a little different to your traditional scotch egg. It works amazing with a harissa ketchup or a chipotle mayo.
The Recipe
Step 1
Put 4 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
Step 2
Squeeze the sausages out of their skins and into a bowl. Finely chop the parsley and add to the sausage meat with the honey and paprika and mix well. Divide the mixture into 4 balls.
Step 3
Have 3 plates ready - one with the remaining eggs, beaten, one with the breadcrumbs and one with the flour.
Lightly flour your hands and flatten out a ball of meat into a patty shape in the palm of your hand. Then, take a peeled egg and lightly flour it and place it in the middle of the patty. Carefully mould the sausage meat evenly around the egg with your hands until fully sealed.
Step 4
Dust the sausage wrapped egg in flour, then roll it in the beaten egg and then dip it into the breadcrumbs.
We double dip here -Roll it in the egg again, and then back in the breadcrumbs. This ensures the best coating. Repeat this process for the remaining eggs and pop in the fridge.
Step 5
Add the vegetable oil to a large pan (or a deep fat fryer if you have one) and heat to 150 degrees C. It’s best to use a meat thermometer here.
Once the oil has reached temperature, remove the scotch eggs from the fried. Carefully place the eggs into the pan, don’t overcrowd the pan so cook 2 at a time if necessary. Cook for 4-5 mins until beautifully golden and crispy.
Remove with a slotted spoon and drain on kitchen paper.
The Ingredients
6 medium eggs
6 good quality sausages
1 tsp smoked paprika
1 tsp honey
Small bunch of fresh parsley
Salt and Pepper
2 tbsp plain flour - for dusting
150g panko breadcrumbs
2 litres vegetable oil
