Scotch Egg with Hint of Spice

Scotch Egg with Cumin, Coriander and 

Edwards of Conwy Sausage Meat

Scotch Egg with Edwards of Conwy Sausage Meat

Recently my children have taken a liking to Scotch Eggs bought in our local Supermarket.  Not that this is a bad thing as Scotch Eggs are very taste but as anything massed produced they can be full of preservatives etc.  I decided to make my own and they were much easier to make and according to my children much tastier.

Edwards of Conwy Sausages

For these scotch eggs I have used sausage meat from a local company Edwards of Conwy.  I have known the owner, Ieuan Edwards, for a few years and I know he only uses the best quality cuts for his sausages.

Ingredients makes 4 Scotch Eggs

For the Sausage Mixture
6 sausages (400g skin removed)
parsley about 10g chopped finely
1/4 tsp nutmeg
1 tsp cumin seeds
1 tsp coriander seeds

I have added cumin and coriander to add a little bit of spice to my scotch eggs.  I roasted the seeds then ground them to a powder.

Add all the ingredients to a mixing bowl and use your hands to mix the ingredients together well

Sausage Meat mix

Bring a saucepan of water to the boil and place 4 Free Range eggs into the boiling water. Remove after 5 minutes and place in a bowl of cold water.  After they have cooled the egg shells should easily peel off.  Once you have done this place to one side.

You will now need to prepare the coating to the scotch eggs.

I used 6 slices of bread, lightly toasted and then blitzed in a food mixer to prepare the breadcrumbs. Once done place in a bowl.

In a second bowl place three table spoons of flour in a bowl and add a teaspoon of salt and pepper and mix together.

Finally in a third bowl I cracked two eggs and then mix well.

Now you are ready to make the scotch eggs.  Separate the sausage mix into 4 equal parts then place the first lot of sausage meat in one hand and flatten out to make a patty.  With your other hand dip the egg into the flour and roll about until all the surface area is covered in flour.  Then place the egg into the centre of your patty.  Fold the sausage meat around the egg.

Now dip the scotch egg into the egg mixture and roll around to ensure the whole surface is coated.  Then dip into the bread crumbs.  Repeat the egg and bread crumbs process until you have a good covering for your scotch egg.

Scotch Eggs coated with breadcrumbs

Repeat the process for the remaining three eggs.

I deep fried my scotch eggs at a temperature of 180C for 4 minutes and served them with some home made chips, scummy was my daughter's comment.

Scotch Eggs ready to be eaten with some home made chips