These little balls of goodness are a classic British delicacy and have thrived for many years. Sold in butchers shops, farm shops and even supermarkets throughout the UK, they are very easy to get hold of.
The yolky centre can make or break a scotch egg and it always seems to be a bit of lottery as to what you get. So making your own from scratch makes perfect sense.
When I make lots of Scotch eggs, I am happy to use the Weschenfelder Pork Pie seasoning mix. It makes an excellent filling for Scotch eggs and is full of flavour.
But it is possible to make any number of flavoured varieties. You could try curry spice or chilli flakes for a bit of added heat. Paprika or finely chopped garlic are also good options or if you wanted to take it to the next level you could even add a little black pudding to your meat.
Cook time: 5-10 mins Prep time: 30 mins Level Intermediate
WHAT YOU WILL NEED
- 6 eggs, boiled
- 350g minced pork shoulder
- 4 g salt (I use curing salt but ordinary non iodised will do)
- 1/4 teaspoon allspice
- 1 tablespoon chopped thyme
- 1/2 teaspoon ground pepper
- 1 dessert spoon of parsley
- 1 tsp dried sage
- ½ tsp grated nutmeg
- 1 – 2 eggs, beaten
- 120g breadcrumbs – but rusk gives a more golden, crunchy outer shell
- Sunflower oil for deep frying
- 1. Before you start the rest of the process, boil your eggs. Place 6 eggs in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to a medium simmer for 3.5 minutes. Make sure you use a timer here. 30 seconds too early and the eggs are uncooked, 30 seconds too late and you end up with a hard-boiled centre.
- 2. Place the eggs into a bowl of iced water, or run them under the tap until completely cold. This stops the eggs from developing a grey ring near the yolk.
- 3. Chop the parsley, sage, thyme finely ready for mixing with meat.
- 4. Put the meat in a bowl with the salt, pepper, chopped parsley, chopped sage, chopped thyme, allspice and nutmeg. Mix well with your hands until all the herbs and spices are thoroughly mixed in and pop it into the fridge to cool.
- 5. Divide the sausage meat into 6 equal sections. Weigh the meat on the scales if you would like your scotch eggs to be uniform.
- 6. Form each section into a round ball shape and mould it around the eggs.
- 7. Roll the covered eggs in the beaten egg and coat in the breadcrumbs. For an extra crispy shell, repeat the egg dip and roll once again in the breadcrumbs/rusk. Have all the Scotch eggs ready to cook before heating the oil.
- 8. Heat the oil until very hot. If using a deep fat fryer ensure it has reached 190°C. Carefully put the eggs in the oil and fry for 4 minutes, turning them as they cook so they brown evenly. Cook no more than 3 eggs at a time. If you don’t have a deep fat fryer, simply shallow fry them for 8 to 10 minutes turning regularly.
- 9. Drain the cooked eggs on kitchen paper.
(It goes without saying the eggs need to be shelled before layering up.)
Weschenfelder Top Tip: Serve Hot with roasted tomatoes and chutney.