If I could give it all up and run my own artisan food business, I’d make scotch eggs. Absolutely my favourite snack food, gone are the days when you have to put up with soggy mass-produced versions. You can do anything with them and once you’ve tried home made it’ll be very difficult to go back to shop bought. Once made, you can eat straight away or store for a few days in a lidded container in the fridge. A perfect picnic addition!
For 4, you will need:
- 3 slices sourdough bread
- 5 eggs
- 400g good quality pork sausages (like Tesco Finest)
- 100g Manchego Cheese, grated
- 3 Jalapeño peppers, finely chopped
- Enough oil to fill a pan to 5cm depth (or a deep fat fryer)
Heat a pan of water to boiling. Slowly lower 4 eggs into it and simmer for 7 minutes 30 seconds. Remove immediately and leave to cool. Once cool, shell the eggs and put to one side.
Blitz the slices of bread in a food processor or chopper to create rough breadcrumbs. Place in a shallow bowl.
Push the sausage meat out from the casings and into a bowl. Add the cheese, peppers and a little salt and pepper. Mix with your hands until well combined.
Beat the last egg in a shallow bowl.
Take a quarter of the sausage mix, flatten it in your hand, add an egg and wrap the meat round. Press to seal everything. Smother the ball in egg and press onto the breadcrumbs, making sure it’s well coated. Press together firmly and place on a plate. Repeat with the other eggs and place all four in the fridge for 30 minutes to warm up.
Heat the oil to 160 degrees. If you don’t have a thermometer this should take around ten minutes at a medium/high heat (not high).
Lower the eggs into the oil and fry for around 8 minutes, moving them around gently.
Dry on kitchen paper for a short while. Then eat warm with your choice of relish or chutney, or chill and enjoy a day or two later.