I’m calling these “Scotch Eggs Derry style” because they are a traditional scotch egg, i.e., a boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried, but the sausage meat wrap is an adapted version of a pork stuffing I use to stuff a chicken.
I use Denny’s Gold Medal Pork Sausage Meat [a 200 year-old Irish brand] mixed with proper pork mince. I then flavour it with a mixture of fresh herbs [sage is the essential herb in the mixture] and roll it twice in Panko breadcrumbs for an extra crunchy exterior.
Seriously - if you’ve never made scotch eggs before then you’ve really got to try this recipe out. These have a flavour and crunchiness that mass produced scotch eggs just don’t have - you’ll never buy supermarket ones again.
Obviously this is my recipe, and there are a million variations of scotch eggs using all sorts of meats and flavours. If you feel that you want to put any extra herbs that you like or a bit of spice then feel free. This recipe is a good starting point but from here you can just keep on experimenting…
Also… you may have noticed from the photos I like my scotch eggs hard boiled, not runny. However if you prefer yours runny its just a matter of boiling them for a shorter amount of time.
I hope you enjoy them and please send me through any variations you make :)
8 eggs, small
200g sausage meat
200g pork mince
a large handful of fresh sage, thyme, parsley, chopped
2 teaspoons of mace
1 tablespoon mustard
1 teaspoon salt
Ground black pepper
1 tablespoon milk
100g panko breadcrumbs
You also need:
3 cereal-size bowls
deep fat fryer or saucepan filled with enough oil to fry the scotch eggs.
Makes 6 scotch eggs
Cook the Eggs:
Put 6 eggs into cold water and bring to the boil. Once at boiling point, turn the heat to simmer and cook to your liking - 2-3 minutes for soft & runny, 5 minutes for hard.
When the eggs are cooking prepare a large bowl of iced water. Once the eggs are cooked plunge them straight in the water to stop the cooking process. Leave them in the water whilst you make the sausage meat.
Make the Sausage Meat Wrap:
Put the sausage meat, pork mince, herbs, mace and mustard into a large bowl. Add salt and pepper to season the sausage meat. I’ve suggested a teaspoon of salt and left the amount of black pepper up to you! Mix everything together with your hands - messy but worth it!
Weigh the final mixture and divide into 6.
Assembling the Scotch Eggs:
First of all peel the eggs carefully making sure you have all the shell removed. Put to the one side.
Get 3 cereal-sized bowls ready to make an assembly line.
Bowl 1: Beat the remaining two eggs together with the splash of milk.
Bowl 2: Flour, seasoned with a bit of salt and pepper
Bowl 3: Breadcrumbs
Put a length of clingfilm onto your work surface and sprinkle some flour on top - this is to stop the sausage meat sticking.
Take one of the six sausage meat balls, put it on the cling film then cover with a second length of cling film. Roll the sausage meat out until it’s large enough to wrap around the egg.
Taking your first egg, roll it in flour and place in the centre of the rolled sausage meat. Gently wrap the meat around the egg to encase it entirely. It can be a bit fiddly but you’ll get the hang of it! Try to make sure it’s an even thickness all round the egg. If you think it’s a bit thick at the ends of the egg don’t be afraid to pinch some off. Then..
- Roll the meat-covered egg in some flour
- Then in the egg mixture
- Place the egg in the breadcrumbs and roll around until it’s lightly covered. I tend to lift the bowl and rotate the bowl so that the egg rolls around in the breadcrumbs.
- Then dip the meat and breadcrumb covered egg back in the egg mixture again
- Lastly coat in breadcrumbs again.
Put to the side, and repeat with all the other eggs.
Cook the Scotch Eggs:
Heat a deep fat fryer, or a large saucepan half-filled with vegetable oil, to 170℃. Cook the eggs two at a time for 5-7 minutes until golden and crisp. Make sure to move the eggs every now and again when cooking them to make sure they cook evenly.
Remove from the oil and drain on kitchen roll whilst you cook the other eggs.
These are best eaten on the day of making them. Wrap in tin foil to transport and don’t store them in the fridge as the crispy coating goes soft.