Homemade Free Range Scotch Eggs, The real thing, not those plastic supermarket wonders, I thought I would see how easy these are to make and was pleasantly surprised at the ease and the results!

Homemade Free Range Scotch Eggs

Should make 5 or 6 fantastic scotch eggs

Ingredients:-

• 500g Pork Sausagemeat
• 7 free range eggs (not too big) 6 for scotch eggs one for binding
• rasher of back bacon
• 1 medium onion, chopped finely
• breadcrumbs, homemade or the bought variety do work very well for this recipe
• 2 teaspoons plain flour
• salt & white pepper
• 2 teaspoons parsley
• grated nutmeg about a quarter of a whole nutmeg
• other ingredients to taste can be crumbled and added to the sausagemeat e.g. black pudding, sliced chilli, smoked bacon, Stilton cheese, chopped Chorizo, whatever takes your fancy

Method:-

• hard boil 6 eggs, cover eggs with cold water and bring to boil, 8 mins from boiling, then cool under running cold water
• chop onion finely and saute in butter for a couple of minutes until soft and starting to turn golden brown add to large dish with sauagemeat & finely chopped bacon
• peel eggs
• add seasoning to taste and any herbs e.g. parsley, mixed herbs, basil or fresh coriander is good for a different flavour
• put raw egg whisked up a bit on a plate ready for coating the scotch eggs
• put breadcrumbs on a plate ready for rolling on your scotch eggs
• combine all ingredients and make a hand sized pattie then carefully wrap each egg in the sausgemeat using both hands to mold the sausagemeat completly surrounding the egg, try not to make it too thick or too thin approx 5mm is good
• coat sauagemeat ball in the raw egg and then dip and roll around in the breadcrumbs until completly coated, put on one side
• should make 5 scotch eggs and possibly 6 if you havent gone overboard with the thickness of the sausagemeat on the first few
• once you have coated all your balls, deep fry at approx 180 degrees C for 6 to 8 mins or until golden brown, make sure you turn them over if the fat is not deep enough to cover them
• let them rest on a cooling rack with paper roll to absorb any excess fat and let cool
• you can serve hot but I prefer to let them cool and serve cold then you can cut into them and admire your perfect handywork before tasting a real scotch egg
• repeat with other ingredients, experiment with whatever takes your fancy, blackpudding, tomato & basil, goats cheese & red onion, fresh red chilli peppers, anything goes…