Salty Dog Scotch Eggs
This recipe was provided by The Salty Dog, Bangor and was demonstrated at Balmoral Show 2018
Preparation Time 20
Cooking Time 10
- 10 large NI free-range eggs
- 1lb sausage meat
- Salt and Pepper
- White Garlic Powder
- Smoked Paprika
- Cajun spice
- 1⁄2 a bunch of fresh chives
- 1⁄2 a bunch parsley
- plain flour , for dusting
- 150 g fresh white breadcrumbs
- 2 litres vegetable oil
- Bring a large pan of water to the boil and add the 8 eggs. Boil for 6 minutes.
- Take the eggs out of the water and transfer to a bowl of iced water.
- Once cooled, carefully peel them.
- Pick and finely chop the herb leaves, add to the sausage meat along with the seasoning (to check take a pinch of the mix, flatten and fry.)
- Give it all a good mix together then divide into 8 balls roughly the size of your eggs.
- Have 3 dishes ready - one with a small handful of flour, one with the two eggs lightly beaten and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shape, put the egg in the middle and gently shape the meat evenly around the egg, moulding it with your hands until sealed evenly. Do all the eggs.
- Roll the meat wrapped eggs in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a crispy coating.
- Heat the oil in a deep frying pan or deep fat fryer to about 150oC/300oF.
- ￼￼Carefuly lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper, then put into a 180oC oven for another 4 minutes.
- We like to serve ours cut in half with some salad leaves and home-made piccalilli.
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