Scotch eggs

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Revision as of 13:35, 1 March 2018 by Chef (talk | contribs)


Scotch eggs
Scotch eggs
Servings:Serves 8
Calories per serving:425
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Easy
Recipe author:Chef
First published:1st March 2018
Sesame seed and poppy seed Scotch eggs, ready to cook
Morrisons own brand sausages - my favourite!

Scotch eggs are so easy to make at home and can easily be tinkered with to add your favourite flavouring or coating.

2 packs of sausages make 8 meaty Scotch eggs and there is no need to add anything other than an egg if you don't want to.

You can coat them in breadcrumbs or a mixture of flavoured breadcrumbs or even poppy seeds or sesame seeds.

I sometimes add a few tablespoons of finely chopped white onions or even spring onions.

After trying many varieties of sausages I have found the nicest tasting were Morrisons own brand sausages. They are also economical [£1.65 for 454 grams - March 2018] Another advantage of these is that the sausagemeat is really easy to extract from the sausages because the skins are so loose on the uncooked sausages.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 2 packs of Morrisons own brand sausages [454 g per pack]
  • 8 medium free range eggs - ensure the eggs are at least 4 days old or you will be unable to peel them easily.
  • Optional flavourings and coatings

Mise en place

  • Add the eggs to a pan of warm water and bring to the boil and boil for 5 minutes. Remove the pan from the heat and allow to cool.
  • Peel the hard-boiled eggs using a teaspoon. Doing this under a trickle of water sometimes makes the task a little easier.
  • Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. Squeeze the sausagemeat from 16 raw sausages into a bowl.
  2. If you are going to add any flavourings to the sausage meat, do this now.
  3. Using your hands - latex gloves make this easier - squidge the sausage meat together so it's mixed well. Especially if your using a mixture of sausages.
  4. Weigh out about 110g of sausage meat and make a round pattie - about 13 cm [5 inches] in diameter.
  5. Place a hard-boiled egg in the centre of the pattie and form it into a ball, ensuring there is no seam
  6. If you are going to coat them, sprinkle your coating onto a large plate and roll the scotch eggs around in the mixture until they are completely covered.
  7. Place the eggs on o non-stick baking tray or a baking tray covered with grease-proof paper.
  8. Bake in the oven for 30 to 40 minutes, turning once.
  9. Allow to cool and serve.

Variations

Try coating with breadcrumbs, poppy seeds or sesame seeds.

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