Many of my childhood memories are food related, yes even back then I was obsessed with food! Chicken soup makes me think of learning to cook with nan, Gingerbread reminds me of baking Christmas biscuits with mum and Scotch eggs take me back to balmy summer picnics. I remember the kitchen smelling so mouth-watering, we could hardly wait for them to cool before we dug in. Mum would make at least a dozen, she knew we’d need extra otherwise there wouldn’t be enough to take on the picnic the following day.
Scotch eggs are perfect for picnics, they’re easy to eat with your hands, with very little mess and they are really easy to make! If you don’t have any sausage meat, you can use the same weight of sausages, simply remove the skins and combine all the meat together. You can choose your favourite flavour of sausages or add herbs, spices or even grated cheese to the plain sausage meat. Personally I love them just plain with a little extra pepper for added spice.
My mum’s homemade Scotch Eggs
10 small eggs
1Kg of sausage meat – approx 100g per egg
300g appox Plain flour for dredging & dunking
300g appox Breadcrumbs – I used the ones I made last week
2 raw eggs, beaten.
Boil, shell and dry the eggs.
Put the sausage meat on to a floured surface, dredge it with flour and divide evenly into 10 pieces.
Roll out a section of sausage meat into an oval disc.
Dunk an egg into the flour coating it completely and place on top of the sausage meat disc.
Bring the 2 longer ends of the oval together around the egg, and press the edges together.
Use both hands to fully mould the sausage meat around the egg to close all the gaps (flour your hands to make it less sticky). It is important to make sure there are no openings, otherwise the sausage meat will crack when you fry it.
Dunk the now covered egg, into the beaten egg, followed by the breadcrumbs.
Repeat for all the other eggs.
Deep fry the Scotch eggs until golden, 2-3 minutes.
Wait until they’re cold…well, cool, then cut one open and take a delicious bite.