With a bright yellow yolk inside and a superbly crunchy and crispy outside, there are few things better than a PROPER Scotch egg. Make yours with free-range eggs and our succulent Saddleback sausage meat, Scotch eggs are the perfect accompaniment to any picnic.
6 free range eggs
400g Natural Sausage Meat
1 small bunch of fresh chives, chopped
1 handful of parsley leaves, chopped
1/2 a nutmeg, grated
1/2 tbsp English mustard
Pinch of sea salt
Pinch of freshly ground black pepper
Plain flour, for dusting
75g of breadcrumbs
2 litres of vegetable oil
Place the 4 eggs still in their shell into a pan of cold water. Bring to the boil, and boil for 4 minutes. After 4 minutes pull out and put into a bowl of cold water. While they cool, put the sausage meat into a bowl. Add the herbs, nutmeg, mustard and seasonings. Mix well then divide into 4 balls.
Carefully peel the cooled eggs. Get 3 plates or bowls, one with the flour, one with the beaten eggs, the third with the breadcrumbs. Start by rolling the egg in a little flour. Then cover it in sausage meat by moulding it with your hands. Roll the covered egg in flour, then egg, then breadcrumbs. Ensuring a generous and even coating of crumbs. Repeat for all the eggs
Heat the oil in a deep pan. If you have a cooking thermometer you are looking for roughly 150ºC, if not look for vigorous bubbling. Carefully lower the eggs into the pan and cook each for 4 minutes, keeping a constant eye on them as to ensure the oil doesn't get too hot and burn the breadcrumbs.
Remove with a perforated spoon and drain any excess oil. Let them cool slightly. Serve with a summer salad and some pickle or chutney.