Scotch Eggs with Piccalilli
It's the ultimate snack...the Scotch Egg! Five easy steps to that perfect runny centre and crisp exterior! James used piccalilli from Millers Larder!
Ingredients
- 600g sausage meat
- 4 soft boiled eggs
- 100g panko breadcrumbs
- 50g plain flour, seasoned
- 2 eggs, beaten
- Vegetable oil for frying
To serve
- Piccalilli
- Watercress
Method
- Divide the sausage meat into 4 even-sized portions and wet your hands – this will avoid the meat from sticking to your hands.
- Flatten into rough circles, add the soft boiled eggs on the centre, and then wrap the sausage meat around, encompassing them completely.
- Dip each one in flour, egg and then breadcrumbs, and re-shape them into spheres.
- Heat the vegetable oil to 160C and deep fry for 8 to 10 minutes, until they look golden and crispy. Remove and drain onto kitchen paper.
- Serve with a big dollop of piccalilli and watercress on the side.
Ingredients
- 600g sausage meat
- 4 soft boiled eggs
- 100g panko breadcrumbs
- 50g plain flour, seasoned
- 2 eggs, beaten
- Vegetable oil for frying
To serve
- Piccalilli
- Watercress
Method
- Divide the sausage meat into 4 even-sized portions and wet your hands – this will avoid the meat from sticking to your hands.
- Flatten into rough circles, add the soft boiled eggs on the centre, and then wrap the sausage meat around, encompassing them completely.
- Dip each one in flour, egg and then breadcrumbs, and re-shape them into spheres.
- Heat the vegetable oil to 160C and deep fry for 8 to 10 minutes, until they look golden and crispy. Remove and drain onto kitchen paper.
- Serve with a big dollop of piccalilli and watercress on the side.
