|
Post by Sylvia on Jul 12, 2008 9:21:07 GMT -6
Scotch Eggs (4 servings) Preheat oven to 180oC/350oF You will need:
1 lb plain pork sausage meat (no added herbs) 4 medium sized, hard boiled and shelled eggs (once the eggs are hard boiled plunge them immediately into cold water and run the cold water on them until they are cold, saves having a Gray/black ring around the yolks, most unappetizing) 1/2 cup of fine dry breadcrumbs 1/4 tsp grated nutmeg 1/4 tsp cinnamon 1/2 tsp jerk seasoning (optional) 1 tbsp grated onion 1 tbsp of chopped parsley, a splash of lea and perrins Egg Wash
Mix sausage meat, parsley, onion, lea and perrins, nutmeg and cinnamon together, get your clean hands into the mix and combine well. Divide the mix into four equal portions and shape into flattish burgers.
Place 1 boiled egg on each portion and mould the sausage mix around the egg, you may find it difficult with the first one, but you will become a dab hand when you get to the second, make sure the egg is completely covered. Brush with egg-wash and roll each egg in breadcrumbs. Bake for 20 minutes until golden brown. You can serve scotch eggs hot, but they are usually chilled and served at picnics or as an addition to a salad platter. Slice them in half vertically.
I have tried a layer of mozzarella between the egg and the sausage meat, but the cheese eeked through the meat whilst baking. It tasted fine, but didn't look too good.
Sylvia446
|
|