Scotch eggs

Scotch eggs

By
From
Three Sisters Bake
Makes
6
Photographer
Helen Cathcart

Although there is a bit of work involved in homemade Scotch eggs, the end result is so much more satisfying than a shop-bought version. Bring them along to a picnic and you’ll be the most popular person at the park, beach or bench. - Gillian

Ingredients

Quantity Ingredient
2 teaspoons vegetable oil
1 leek, topped and tailed, rinsed and finely chopped
1 white onion, finely chopped
2 garlic cloves, crushed
6 sage leaves, roughly chopped
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1kg pork sausagemeat
1 teaspoon sweet-smoked paprika
6 large eggs, soft boiled
2 large eggs, beaten
plain flour, for dusting and rolling
100g dried breadcrumbs

Method

  1. Heat the oil a shallow frying pan and on a medium heat sauté the leek, onion and garlic for 5–10 minutes. Stir frequently to prevent them from over-browning. When the vegetables are soft, remove from the heat and stir through the sage.
  2. While the vegetables are cooling, put a dry frying pan on a high heat. Toast the cumin and fennel seeds for 3–4 minutes, tossing regularly, until golden and aromatic. Let the seeds to cool, then grind to a fine sand-like texture with a mortar and pestle or spice grinder. When the vegetable mixture is cool, mix it with the sausagemeat, smoked paprika and ground seeds.
  3. Dust the soft boiled eggs with a little flour. On a large square of cling film, roll out a circle of pork mixture about 15 cm in diameter and ½ cm thick. Place an egg in the centre of the circle, then use the cling film to wrap the pork all around the egg. Twist the cling film to secure tightly. Do this with the remaining 5 eggs.
  4. Chill the eggs for half an hour to make them easier to handle. Preheat the oven to 180°C.
  5. Take the eggs from the fridge and remove the cling film. Place a few tablespoons of flour in a shallow bowl, and the beaten eggs and breadcrumbs in 2 separate shallow bowls.
  6. Roll the pork-covered eggs in the flour, then dip them in the beaten egg, then transfer to the breadcrumbs to coat all over.
  7. Put on a lightly floured baking sheet and bake in the oven for 40 minutes, until the breadcrumbs are golden brown and the sausagemeat is cooked.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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