Ingredients
4 free range eggs
360g good quality pork sausage meat
3 chestnut mushrooms finely chopped and cooked
2 rashers smoked streaky bacon
3 tbsp slow roast tomatoes finely chopped
2 slices black pudding finely chopped
Salt and pepper
Fresh thyme and Dijon mustard (optional)
plain flour
Panko breadcrumbs
2 egg and splash of milk (Egg wash)
Mustard mayo
Full fat mayonnaise
1 tsp English mustard
1 tsp Dijon mustard
Method
Place the fresh eggs into boiling water and cook for 6 minutes 15 seconds (this might vary dependent on size of egg), then put the eggs straight into a bowl of cold/ice water to stop the cooking process, keep the cold tap running to keep it cold. Leave in the cold water for at least 4 minutes.
Peel the egg in the water – be very careful when handling the egg as they will be soft and fragile. Leave the peeled eggs in water until needed to stop them splitting.
In a large bowl, combine sausage meat, chopped bacon, cooked mushrooms, slow roast tomatoes & black pudding, season with salt and pepper, add the mustard and thyme, once mixed divide the mixture into 4 even sized balls.
Get a bit of mixture, about the size of an egg, put a little bit of water on the palm of your hands and flatten the mix in the palm of your hand. Pat the egg dry, dust in a little flour then place on the meat mix, wrap the meat around the egg, pinching to seal until its round and about 1cm in thickness.
Make your egg wash and put into a bowl, in a separate bowl add breadcrumbs.
Put the meat wrapped egg into the breadcrumbs, then into the egg wash gently shake off any excess then roll again in the breadcrumbs and set aside. Repeat with the other eggs.
Preheat a deep fat fryer to 180°C
Carefully lower the Scotch eggs into the fryer and cook until golden and crisp. This should take about 6 minutes. Remove and drain on kitchen paper and season with salt.
Serve while warm or chill and serve cold, I serve with a tasty mustard mayo.
