This English classic, originally from Whitby in Yorkshire, is a favorite in the UK. This recipe, originally from the English chef, Delia Smith, has been made and adjusted by my mother throughout my childhood.
- 9 Eggs (8 for scotch eggs, 1 for breadcrumbs)
- 1lb Good quality sausage meat
- 1 x Onion
- Finely chopped herbs from this list: Marjoram, Parsley, Basil, Thyme, Mint, Rosemary, Sage, Chives
- 1lb Breadcrumbs
- Flour for Breadcrumbs
- Sunflower Oil
Get started by boiling eight of your nine eggs.
Finely chop the onion and herbs and mix well in a bowl.
Add the sausage meat or mince to the bowl and mix well.
Remove the shell from the boiled eggs.
Divide the mixture into 8 equal balls.
Either use pre made breadcrumbs or blend stale bread.
Break an egg into one bowl and whip it. Add flour into another bowl and add breadcrumbs into a third. Dip each egg into the flour so it will stick to the meat. Flatten out each ball of meat and wrap the eggs neatly.
Prepare a small deep saucepan with oil, about two inches deep and put on the heat. Dip the scotch eggs into the whipped egg mixture and then roll them gently in the breadcrumbs.
When ready, gently cook one at a time in the oil for around 6 minutes. Do not cook on too hot heat or the outside will get black and the inside will be uncooked. Make sure you move the eggs around in the oil with a spoon. You should be left with a golden brown scotch egg.
These scotch eggs go great with some homemade coleslaw.
- Half a cabbage
- Two carrots
- One onion
- Two apples
- Walnuts or pecans
Grate half a cabbage and two carrots into a bowl.
Finely chop an onion and 2 apples. Add these to the bowl along with two or three handfuls of sultanas and some walnuts or pecans.
Add some salt and fold in several spoonfuls of mayonnaise (Hellmans if possible) and mix well. An additional secret ingredient is a spoonful of marmalade.