This one comes under ‘Gluten Free is Not Necessarily Healthy’.
For Aunty Jill
I first tried scotch eggs quite recently when I tried to make them for the scotsman in the house. He gave them his seal of approval so this time I made note of quantities so I could write the recipe up.
Obviously breadcrumbs are not gluten free. I substituted a packet of gluten-free breadcrumbs from the supermarket because I am a bad foodie. I have used a mix of minced pork and sausage meat because I find all sausage meat is too fatty and all minced pork too dry.
- 4 large eggs, hard boiled and peeled
- 1 raw egg, whisked in a bowl
- 250gm minced pork
- 2 large sausages, skins removed, or ~ 160gm sausage meat
- 1 - 2 cups breadcrumbs
- 250 ml vegetable oil
Mix together minced pork and and sausages with clean hands until well combined. Divide mixture into quarters and form each quarter into a ball. Flatten a ball out, place a hard boiled egg in the middle, and gently shape the meat mixture around the egg until evenly coated.
Dredge the coated egg in the beaten egg and then roll in breadcrumbs. Gently pat more breadcrumbs on to the egg until it is completely coated and no meat shows through. Set aside on a plate, and repeat with the other three eggs.
Heat a cup of vegetable oil over a medium-low heat in a large, thick bottom frypan or saucier with high sides. Test temperature by dropping in a pinch of breadcrumbs. When the breadcrumbs sizzle and turn brown on being dropped into the oil, carefully place in coated eggs. Be careful not to heat the oil up too much - you want the eggs to sizzle, not spray oil everywhere.
Cook for 20 - 30 minutes, turning every few minutes to brown all sides. Remove from oil and drain on paper towels before serving.
Serves four, or one scotsman.