Scotch egg with homemade vegetable crisps

Scotch egg with homemade vegetable crisps

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

These are not the Scotch eggs you find in service stations all over the country – dry ones with overcooked eggs; the eggs inside these are lovely and soft-boiled. You have to be very careful and work delicately when moulding, as you don’t want to break the creamy egg.

Ingredients

Quantity Ingredient
6 medium eggs
400g lincolnshire sausages, skin discarded
50g plain flour, seasoned
salt
freshly ground black pepper
1 large sweet potato, peeled and finely sliced on a mandolin
2 medium potatoes, peeled and finely sliced on a mandolin
2 raw beetroots, finely sliced on a mandolin
2 carrots, cut into fine slices with a peeler
1 jar piccalill, to serve

Method

  1. Heat a deep-fat fryer to 160°C.
  2. Put 4 eggs into a pan of boiling water and simmer for 5 minutes until soft-boiled. Drain and place in a bowl of iced water for 10 minutes until cold. Crack the shells, then peel.
  3. Crack the remaining 2 eggs into a bowl and beat lightly.
  4. Divide the sausage meat into four equal portions and wrap each piece around a soft-boiled egg, pressing gently but firmly to ensure the meat covers the egg completely. Roll first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs. Set aside in the fridge for 30 minutes to chill, then reshape slightly to ensure the meat clings tightly around the egg.
  5. Drop them into the fat fryer and cook for 7–8 minutes until golden and the meat is cooked through. Drain on kitchen paper and set aside while you cook the crisps.
  6. Drop the sliced vegetables into the fryer in batches and cook for 2–3 minutes until cooked through and golden. Drain on kitchen paper and season with salt and pepper.
  7. Cut the Scotch eggs in half and serve with piccalilli and the vegetable crisps.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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