Mini Scotch Eggs Recipe

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makes: 8
Skill: easy
Prep: 30 min
Cooking: 20 min

Ingredients

  • 450g (1lb) British pork sausage meat
  • 4 spring onions, sliced
  • splash Worcestershire sauce
  • 8 small eggs, hard-boiled and shelled
  • 1 large free-range egg, beaten
  • 100g (4oz) dried breadcrumbs
  • 1 litre (1¾pt) sunflower oil, for frying

Method

  • Mix the sausage meat with the spring onions and Worcestershire sauce, and season. Divide into 8 balls. With floured hands, flatten to just over 6mm (¼in) and very carefully wrap the eggs in them, squeezing the ends together so the eggs are completely encased. Dip each one in beaten egg and then in breadcrumbs.

  • Put the oil in a deep frying pan to about the same depth as half the height of the Scotch eggs. Heat until it begins to shimmer; drop a piece of bread in – if it sizzles gently, it’s ready. Add 2 to 3 Scotch eggs at a time, frying them for a good 3 minutes on each side until dark golden all over. Drain on kitchen paper before slicing and serving.

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