makes
8
prep
15 minutes
cook
15 minutes
difficulty
Easy
makes
8
serves
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Gourmet To Go
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 8 free range eggs
- 6 mixed good quality gourmet sausages (e.g. pork and fennel, lamb and mint, beef and tomato)
- 75 g (½ cup) plain flour
- 120 g (2 cups) panko breadcrumbs
- vegetable oil, for deep frying
To serve
- pickled onions
- large dill pickles
- Branston pickle
- a wedge of very good quality cheddar
- Japanese mayonnaise
- apple
Cooling time: 10 minutes.
Instructions
- Bring a saucepan of water to the boil. Prick a hole into the base of 6 of the eggs, then gently place them in the boiling water. Boil for 7 minutes, then plunge into iced water and stand until completely cool before peeling. Light beat the remaining two eggs.
- Squeeze the stuffing from the sausages and wrap 1 sausage worth of stuffing around each egg. Dip each egg into flour, then beaten egg, then into the panko breadcrumbs.
- Heat the oil to 180˚C and fry the Scotch eggs for about 5-6 minutes or until cooked through. Stand for a few minutes, then cut in half. Serve with the pickles, cheese, mayo and apple.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Gourmet To Go
