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 Pork Sausage Meat from Orkney

 Supermarket Scotch Eggs

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Note: Homemade Scotch Eggs go well with other appetisers for a drinks party.

Ingredients

*6 eggs
*1 lb/ 500 g bulk sausage meat
*flour for coating
*1 egg,  beaten
*1 1/2 c/ 100 g dry bread crumbs
*oil for deep frying

Method

1. Boil the eggs until nearly hard-cooked; they will be cooked further in the hot fat. Cool and remove the shells; dry off the eggs.
2. Divide the sausage into 6 portions and wrap each egg in sausage. Make certain the eggs are completely covered with the meat. Try to keep the shape of the egg. Roll each egg in flour, then dip in the beaten egg. Drain excess egg and dip into the bread crumbs.
3. Pat the crumbs into the sausage. For a thicker coating, repeat the egg and crumb coating. Allow the coated eggs to sit for a few minutes.
4. Meanwhile heat the oil to 375 F/195 C. Deep fry the Scotch Eggs until the sausage is well browned.
5. Turn the eggs as needed while frying. Drain the Scotch Eggs well on absorbent paper. Serve at room temperature or chilled.

Try Homemade Scotch Eggs as part of a tapas or appetiser spread with Tea Eggs, Chorizo Empanadas, Bombay Potatoes and Mushrooms with Sour Cream.

 
 Anatomy of a Scotch Egg

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