How to make Scotch Eggs

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Scotch Eggs

In theory, Scotch Eggs must be one of the most simple things to make, as basically all they are: boiled eggs shelled and swathed in sausage meat, rolled in breadcrumbs, and deep fried until golden brown.

Your major hurdle in China is that China does not make sausage meat, therefore you will have to make your own. We suggest you follow the main parts of David Whittall's 'British Bangers' recipe which can be found here, bottom of page.

Recipe Source:

	Jonno, China Expats, Foshan, China

	Websites:China Expats.com
	Jonno is a keen chef for friends and family. He has cooked and interpolated many dishes over the years, and invented ones of his own: Most notably 'Splodge', which is based upon Italian cuisine

Quick Tips:

1. If you use salt in any parts of this recipe, then always add it last. My personal experience confirms that salt enhances and 'fixes' the final flavour of the dish, at the point it is added to the process. Meaning that if you add herbs and spices afterwards, then they really won't work very well.
2. Cooking oil is also very important. Olive oil does not have a high temperature, so is not suitable at all. Chinese Peanut Oil is totally disgusting, unless you like your Scotch Eggs smelling and tasting of badly burnt peanuts? Therefore we suggest you use corn (Maize) oil in China.
3. Variables are the size of the eggs and the number of Scotch eggs you will make from the sausage meat. We have a thick sausage meat layer over large eggs. If you prefer a thinner layer, then perhaps you could make 5 or 6 Scotch Eggs instead, especially if using small eggs. Interpolate as it suits you personally.

Let's get started:- Jonno's Scotch Eggs

Ingredients:

• 1lb sausage meat • 4 hard boiled eggs • 1 large raw egg for coating • Small amount of flour • 1 tbsp water • 3oz dry breadcrumbs • Pinch of salt, freshly ground pepper

Method

1. Hard-boil the eggs. Cover them in cold water, bring this to the boil and simmer gently for 8 minutes. Remove eggs immediately the time is up and place into cold water. Repeat several times until the water remains cold. This stops the unsightly dark rim forming around the yolk. Remover shells and set the eggs aside in cold water to finish cooling. 2. Fry the onion in butter or oil until softened and they start to brown 3. Combine the sausage meat, cooked onions and herbs and season with salt and black pepper. 4. Divide the sausage meat into four portions and pat each piece out on a floured surface so they are about 5 inches by 3 inches in size. 5. Put an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg. Squeeze gently to seal the joins well and pat into shape. 6. Coat the eggs one by one. First roll in beaten egg and then in the breadcrumbs. To make a crisper shell you can repeat this process 7. Cook in a deep fryer at 180 degrees for 6 - 8 minutes, or until crispy brown. Alternatively heat oil in a deep frying basting and turning frequently until they have turned a golden brown colour 8. Drain on kitchen towel to remove excess oil. If making your own sausage meat using David Whittall's recipe, then this should be fine as it is, so skip adding the herbs and seasoning listed in the ingredients above. They can be eaten straightaway but are best cold. If you are planning to serve them cold, wait until they are cold before cutting them. They are best cut just before serving. These are fresh produce without preservatives, so be careful. They should keep in a refrigerator for several days. Due to the hard boiled egg centres we advise you do not attempt to freeze them.

Additional Recipes and Information:

'Whittall's British Bangers recipe by David Whittall

An excellent guide to British Sausages by a Master sausage maker. The main link is to a Forum posting by him from Cebu, Philippines, but we have copied this into Word format just in case the posting gets lost over the years:

David's Home Page

David's Forum link (Sausage recipe)

Recipe - Word document