LOCAL CHEF RYAN BROKENBROW'S RECIPE
Scotch Egg
The Scotch Egg, a quintessential picnic staple that conjures happy memories of childhood summer picnics with my mum’s homemade Scotch eggs, an old car blanket, lemonade and my older sister and me playing in the sun.
Ingredients
- 1 x Pack of Jon Thorner's Cumberland Sausages
- 100g x Breadcumbs
- 1 x Medium Onion
- 1 x Garlic Clove (crushed)
- 5 x Eggs
- 1 tsp x Mustard (any French/English or Wholegrain)
- 1 tbsp x Flour
- 1l x Vegetable Oil
- Seasoning
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Method
Into gently boiling water lower 4 eggs to boil, 4 mins for soft 6/7 for hard – up to you!
Cut the sausage skins off by making a long cut along the sausage with a knife and peeling and discarding the casing.
Finely chop the onion and fry with the crushed garlic, seasoning and a splash of oil until soft. Allow to cool completely before adding to the sausage mix.
As soon as the eggs are boiled plunge them strait into ice cold water and keep the tap running cold until completely cooled. This stops them overcooking. Them peel the eggs.
Mix the onions and garlic mix into the sausage meat along with the mustard and mix well.
Divide the mix into 4 even amounts – should be just over 100g each. Then dampen you hands with a little water, flatten the mix in you hand and place an egg in the middle, now wrap the meat around to cover the egg evenly and completely. Repeat for all the eggs.
Place in the refrigerator to firm up slightly. Now get 3 bowls to pane your eggs, 1 bowl with flour, 1 with the beaten egg and one with breadcrumbs. (I made my own breadcrumbs by using up stale bread and letting it dry out in the oven on a low heat)
Now roll the egg/sausage ball the flour first, followed by the egg and finally the breadcrumbs. Make sure at each stage the egg/sausage ball is well covered in each. This is great fun to do with kids – beware can end up slightly messy. Repeat process for all of your eggs.
Heat some vegetable oil in a saucepan to 160C and deep fry for 8-10 mins. Make sure the oil is not too hot, as the breadcrumbs will burn and the inside won’t be cooked.
- Put a thin slice of potato in the oil at the start of slowly heating up the oil, when it is golden brown the oil is ready to use. (or I always recommend buying a temperature probe, you can pick them up cheaply online)
- Serve with Homemade Slaw as pictured.
