I’ve finally got around to making my own scotch eggs.
Boil 4 eggs.
Whilst they boil, get your ingredients together. I’m happy to report that the chives, parsley, sage & thyme all came from my garden. I used cumberland sausages, bought at the local market.
Divide this mixture into 4. Get your flour, eggs and breadcrumbs together. The recipe states panko but I just used my firm favourite of the pre-made golden breadcrumb.
The recipe is here. I thought it would be harder to wrap the sausage meat around the egg but it wasn’t. Just roll the mixture between 2 pieces of cling film, then use the bottom piece of cling film to help you roll it around the floured egg. The recipe explains it really well. Here’s mine, ready for the fryer.
I cooked my 1st ones exactly as the recipe stated. I did the second batch for a couple of minutes more. I was a little disappointed that my eggs were a little underdone. I should have gone with my own way of boiling eggs.
They are perfectly seasoned though, with a perfect ‘crusty’ crunch.