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Scotch Eggs

6 medium eggs
350g Sausagemeat
1 beaten Egg
125g Breadcrumbs

Boil the eggs for about 10 mts until hard boiled.
Put under cold running water until cool.
Take off the shells very carefully and put them aside.

Put the sausagemeat into a bowl and work it together with your hands.

(a couple of tablespoons of fresh chopped herbs added at this stage is very good but Granny didnít)

Divide the meat into six patties and flatten each well.
With wet hands mould the meat around the eggs .
Try and make this as even as possible

Roll these in the beaten egg and then in the breadcrumbs.

Now heat up the oil in your deep frying pan.
Let it get really hot, it should spit when you drop in a drop of water.
Now put in three of the eggs and fry for about three minutes
Turn them about to make sure they brown evenly.
Drain these on some kitchen paper while you do the same with the second three.

I personally like to eat these with some very untraditional mayonnaise.

February 10, 2009 09:42 AM | 0 Comments
  Martin Dwyer
Consultant Chef