Traditional Scotch eggs, rolled in sausage meat and breadcrumbs then deep fried; delicious finger food for any Jubilee street party.
Ingredients
6 large hard boiled eggs, cooled
450g sausage meat
200g plain flour (seasoned with salt and black pepper)
200g breadcrumbs
2 eggs, beaten
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh chives
½ tsp dried thyme
Vegetable oil (for deep frying)
Black pepper (freshly ground)
Salt
Instructions
Peel the hard boiled eggs and set aside.
Add the parsley, thyme, chives, some salt and black pepper to the sausage meat and mix in a bowl.
Divide the sausage meat mixture into 6 equal portions and flatten them out into ovals.
Roll each boiled egg in the seasoned flour and then warp each one in a sausage meat oval, making sure to totally cover the egg and smoothing out any bumps.
Coat each sausage-covered egg in beaten egg and roll into the breadcrumbs, covering completely.
Heat the oil in a deep frying pan. You’ll know it’s hot enough when you drop a breadcrumb into it and it sizzles strongly.
Place each Scotch egg into the hot oil very carefully and deep-fry for around 8 minutes or until golden brown and completely cooked.
When cooked, carefully remove the eggs from the oil with a slotted spoon and leave to drain on paper towel.
Can be served warm or cold.
Recipe by A dish for all seasons at http://recipes.hellomagazine.com/seasonal/20120617/traditional-scotch-eggs/