I recently had a trip to Melton Mowbray in Leicestershire and for those of you who know it, you’ll also know that no trip there is complete without a trip to the pork pie shop and the Dickinson Morris sausage shop next door. Like a kid in a candy store, I bought way more sausages than anyone could ever eat and currently have a glut taking up a large portion of my freezer. These scotch eggs are a great alternative to usual sausage recipes (not that there’s anything wrong with any meal with sausage in) and you could also try it with any of your other favourite sausage flavours. Chorizo is particularly tasty.
- 6 whole medium eggs in their shells, plus 1, lightly beaten
- 250g Toulouse pork sausage meat
- 250g Pork mince
- 1 tbsp. Worcestershire sauce
- 1 tbsp. English mustard
- 2 tsp. cornstarch
- 4-5 sprigs thyme, finely chopped
- Salt and lots of freshly ground black pepper
- Sunflower oil, for frying
- ¼ cup milk
- ½ cup seasoned flour
- 2 cups seasoned, dried bread crumbs
- Place 6 eggs in a saucepan of boiling water. Boil for 6-7 minutes. Drain eggs, transfer to a bowl of ice water and let sit for 5 minutes. Drain eggs, peel and discard the shells then set aside. This will give you just set egg yolks with a slight bit of run in the middle but if you’re not sure about runny yolks then boil for 9 minutes.
2. Combine sausage meat, pork mince, Worcestershire, mustard, cornstarch and thyme in a bowl. Season with salt and lots of pepper and mix until evenly combined. Cover in cling film and refrigerate for 30 minutes. Divide mixture into 6 equal portions and form each portion into a flat disc with your hands then shape these around each cooked egg to cover completely. Place on a plate and refrigerate for 30 minutes.
3. Pour oil to a depth of 2″ in a large heavy pan and heat over medium-high heat until a digital thermometer reads 170°C. Combine remaining beaten egg with milk in a bowl and place flour and bread crumbs in separate bowls. Season the flour and breadcrumb bowls with more salt and pepper and thyme. Working in batches, coat each meat-covered egg in flour, shaking off excess then dip in milk mixture to coat and dredge in bread crumbs using your hands to press the breadcrumbs in.
- Fry, two at a time so the temperature of the oil does not drop, until deep golden brown and the meat is cooked through, about 7 minutes. Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving.
These eggs are seriously good however you eat them; with pickles, salad, chips or on their own with a brew. I had a couple left over that I stored in the fridge and I reckon the sausage meat was even more flavoursome the day after.
I used half sausage meat and half ground pork mince for a slightly lower fat content and my favourite Toulouse sausages that are flavoured with garlic and herbs.