Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs
- Ready In:
4 Scotch Eggs
- 5 medium free-range eggs
- 225 g good quality sausage meat
- 2 tablespoons chopped fresh herbs (a mix of parsley, sage and thyme)
- 1 tablespoon chopped spring onion, green onion
- 1⁄2 teaspoon mace or 1/2 teaspoon nutmeg
- 1⁄4 teaspoon mixed spice (optional)
- 2 tablespoons plain flour
- 75 g white breadcrumbs
- salt and pepper
- oil (for frying)
- Hard-boil 4 of the eggs by covering in cold water, bringing to the boil and simmering for 5 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk.
- Beat the fifth egg in a shallow plate and leave to one side. Put the flour in another shallow plate with a good seasoning of salt and pepper, and then put the breadcrumbs on another plate.
- Add the herbs, mace and spring onions to the sausage meat, mix well with your hands and then divide into 4 portions. (Add the optional mixed spice at this stage if using.) Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausage meat around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs.
- Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the 4 eggs at once or two at a time) until it is hot enough to brown a small cube of bread in 60 seconds.
- Fry the coated eggs for about 8 to 10 minutes, turning them until they are brown all over and the sausage meat is cooked. Drain quickly on kitchen paper and leave to cool.
- When the Scotch eggs are completely cold you can keep them in the fridge until you are ready to transport them.
- You could use the same recipe for quails eggs (obviously using more of the tiny eggs) and this would make an elegant gourmet picnic starter with some pretty salad leaves and some mustard dressing.
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Not really a tweak but an assembly hint... The recipe calls for 225g of sausage. 8 oz / 1/2 lb. That's 2 oz of sausage per egg. Keep your sausage meat as cold as possible. If after adding breadcrumbs and spices, put the sausage mix into the fridge for 15-20 minutes to chill it back down. If you use the roll type sausage package, it is one-half package. Divide that into 4 equal portions. Form each portion into a ball. Press each ball between plastic wrap to get it into a thin pattie about 6 inches around. Peel the plastic apart so the sausage sticks to either the top or bottom plastic. Drape the pattie over an egg and gently separate the sausage from the plastic. Continue to envelope the egg in the sausage patties. Don't work it too much or the sausage will get too warm before going into the oil.