Scotch Eggs

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Here’s what you need:

  • 5 Cavanagh Free Range Eggs

  • 4 Large Pork Sausages

  • 1 Tablespoon of English Mustard

  • Plain Flour

  • 100g of Breadcrumbs

  • 2 Litres of Vegetable Oil

Here’s how to do it:

  • Boil 4 of the eggs to your preferred doneness. I like my scotch eggs with a soft yolk.

  • Squeeze the sausage meat out of their skins into a bowl, and add the mustard and a good amount of salt and pepper. Add extra herbs and seasonings at this point if you want to mix it up a bit!

  • Prepare your breading station by lining up three plates. One with flour, one with breadcrumbs (freshly blitzed white bread works great!), and one with the last Cavanagh Free Range Egg beaten up.

  • Flour your hands and form 4 ‘meatballs’ with your sausage meat, then peel your boiled eggs and gently form them into the centre.

  • Roll them in your flour, egg, and breadcrumbs - then again in the flour and breadcrumbs for a nice crisp coating.

  • Get your oil heated (works great in a deep fat fryer - or a large pot will work okay) to 150C.

  • Carefully lower your eggs into the oil, allow them to cook for 4 minutes to fully cook the meat. Remove from the oil, pat them with kitchen roll to dry off any excess, and that’s it!