Pork and mustard scotch eggs recipe
These go brilliantly with piccalilli and Cheddar cheese.
See method- Makes 4 Scotch eggs
- 20 mins to prepare and 20 mins to cook and 30 mins to cool
- 575 calories / serving
Ingredients
- 4 eggs, plus 1 egg white
- 400g pack Tesco Finest pork sausages
- 1 tbsp thyme leaves, chopped
- 1 tbsp chives, snipped
- 1 tbsp English mustard
- 2 tbsp plain flour, plus extra for dusting
- 25g (1oz) golden breadcrumbs
- 25g (1oz) fresh breadcrumbs
- 1 litre (1 3/4pt) vegetable oil
Each serving contains
- Energy
- 2390kJ 575.0kcal
- Fat
- 44g
- Saturates
- 15g
- Salt
- 2.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 25.6gProtein 19.8gFibre 1.2g
Method
- Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water.
- Squeeze the sausage meat out of the skins and into a bowl. Mix in the herbs and mustard.
- Carefully remove the shell from the eggs. Line up 3 bowls. In one put flour, in another put lightly whisked egg white, and in the third put the golden and fresh breadcrumbs mixed together.
- Dust an egg in flour, then take a handful of sausage meat and pat into your hand. Place the egg on top and mould the sausage meat around the egg until covered in an even layer. Shape into a ball.
- Coat the ball in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
- Heat the oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil. Carefully lower each Scotch egg into the oil and cook for 6 minutes, or until golden brown.It’s best to cook no more than two at a time.
- Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.
- See more Picnic recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
