Granny’s cookbook.

Scotch eggs

Now the weather’s nice, picnics are the thing or cook outs, get togethers, call it what you may. These scotch eggs are super for all ages, baked in the oven, not fried, they are good travellers in a lunchbox and are great for smaller kiddies I find, cut into wedges or slices. Nice with chutney or mustard, hot or cold. Our children love them, I hope yours do too.

4 eggs to boil

1lb of sausage meat approx.

4-6 slices of toasted bread made into breadcrumbs 1 raw egg

Method

Boil the 4 eggs until hard. Cool in water, shell.

When cold, wrap each egg in a coat of sausage meat. Some people mould it like playdough and make a cup of sausage meat first then seal it after, some flatten the meat down on either a piece of Saran Wrap, tin foil or baking parchment to get a more even amount of meat on each egg. Me, personally I just mould it around and pop them in the fridge for a short while before finishing the last stage.

Put the eggs on a plate and into the fridge for a short while to firm up a little, about 15 mins approx. after which, take them out beat the remaining egg and dip each sausage ball into the egg then in turn, into the breadcrumbs to coat fully. (you might find you need another egg, sometimes it goes like that).

You can see in this picture how the sausage meat wraps around the egg.

In most recipes it calls for deep frying, but we don’t like it that way, it can be a bit greasy, so I bake mine off in the oven. I lay the scotch eggs on a baking or cookie sheet and cook them until they start to go slightly brown.

These are great for picnics and outings, good finger food cut into wedges. Nice with salads or mashed potato and beans in the winter, an all year rounder.