Scotch Eggs

Hard-boiled eggs wrapped in spiced sausage meat, then crumbed and deep fried – these are perfect for a picnic with homemade tomato sauce.

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Tips Photo credit: Edmonds Cookery Book 2016
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Prep Time: 30 mins Servings: 4
  • vegetable oil for deep frying

    400g sausage meat or skinned sausages

    ¼ cup finely chopped onion

    1 Tbsp tomato sauce

    salt and pepper

    1 tsp finely grated lemon zest

    4 hard-boiled eggs

    1 egg, beaten

    1 cup fine, crisp breadcrumbs

  • 1. Heat the vegetable oil in saucepan or deep-fryer.

  • 2. Put the sausage meat or skinned sausages, onion, tomato sauce, salt and pepper and lemon zest in a bowl and mix well to combine.

  • 3. Shell the eggs and divide the sausage meat mixture evenly into four. With wet hands, mould the sausage meat mixture around each egg.

  • 4. Roll in the beaten egg, then in the breadcrumbs.

  • 5. Deep-fry in hot oil for 8 minutes or until golden. Drain on paper towels.

  • 6. Cut in half lengthwise and serve hot or cold. 


Dave Calcutt
Dave Calcutt

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