Granny’s cook­book.

Scotch eggs

The McLeod River Post - - Front Page - June McInnes The McLeod River Post

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


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.

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