Traditional Scotch Egg
Traditional Scotch Egg

Ingredients

Method

  • 4 hard boiled eggs, peeled
  • 275g sausage meat
  • 1 tsp thyme leaves
  • 1 tbsp parsley, chopped
  • 1 spring onion, finely chopped
  • Salt and pepper
  • 125g seasoned flour
  • 1 beaten egg
  • 125g breadcrumbs
  • Oil for deep frying
  • Mix the sausage meat with the herbs and spring onion, along with plenty of seasoning. Divide the meat into four, and flatten into oval shapes, about 12.5cm long, and 7.5cm wide.
  • Place the seasoned flour in a shallow bowl, and dredge the cooled hard boiled eggs in the flour. Place each egg on a sausage oval, and wrap the meat around the egg, smoothing and sealing with your fingers. Dip the coated egg in the beaten egg, then cover with breadcrumbs and deep fry for 8-10 minutes, or until golden and crisp. Drain on kitchen paper, and serve cool with salads.
30 mins
4 serving
This recipe pairs perfectly with the Ilurce Rosé 2019 from Rioja, Spain.

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