Scotch eggs

Try this flavoursome Scotch eggs recipe from Country Homes & Interiors

Makes 6

450g good quality pork sausages
½ bunch spring onions, finely chopped Finely grated zest of 1 lemon Leaves from 1 small bunch lemon thyme Salt & freshly ground black pepper Flour, for dusting 75g white breadcrumbs 1 medium egg, for coating 6 medium organic eggs, hard-boiled and shelled Sunflower oil, for deep-frying Vegetable chutney or pickle, to serve

Step 1) Cut away the skins from the sausages and turn the meat into a bowl. Add the spring onions, lemon zest, thyme and seasoning and use your hands to mix the ingredients together thoroughly. Turn out on to a board and divide the mixture into 6 equal portions.

Step 2) Sprinkle a little flour on to a plate and season with salt and pepper, put the breadcrumbs on a second plate and beat the egg in a bowl.

Step 3) Roll the hard-boiled eggs in the flour to dust, then in the liquid egg. Make sure your hands are well floured, then flatten each piece of sausagemeat and wrap around an egg, pinching together to seal all around and smoothing out the meat in an even layer by turning in your hands. Roll the eggs in the flour again, then more liquid egg and finally in the breadcrumbs until evenly coated.

Step 4) Heat the oil in a large saucepan or deep fat fryer, filling the pan no more than a third full. Once the oil is hot enough to brown a cube of bread in about 30 seconds, add the eggs, three at a time, and fry for about 5 minutes until golden. Drain on kitchen paper while you cook the remainder.

Step 5) Leave to cool before storing in an airtight container in the fridge until needed. Serve with your favourite vegetable chutney or pickle.

Recipe by Joanna Farrow

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