Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
4 Scotch Eggs
- Serves:
- 4
ingredients
- 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)
directions
- 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.
Questions & Replies
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Reviews
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Oh FT! Childhood memories brought to life. Marvellous. I made the recipe, exactly as written, and sat outside and snacked them up. Superb. I had this or a very similar egg over 50 years ago with my grandpop. My grandmama would fry them on the stove and then he and I would steal as many as we could carry and go to the garden to eat them, dipping in a hot yellow sauce which was no doubt Colemans. I became the owner of her cast iron pans and her huge fry pan is what I used to fry them; it added a lovely taste to the memory. Thank you so much for helping me relive a sweet bit of my childhood. Scotch Eggs rule!! BB
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These went over very well and were a great way to use up hardboiled Easter eggs. I had italian sausage, already seasoned, so I omitted all of the herbs but the onion. My husband is gluten-free, so I substituted sweet rice flour and gluten-free breadcrumbs.<br/><br/>DO cook the sausage-d eggs for the full 8 minutes. I pulled some of mine early because the breading was looking too dark, and they were still pink on the inside. Oops!<br/><br/>It is also MUCH easier to form the sausage jacket if you wet your hands first. My sausage was really sticky, but a little water on my fingers kept it on the egg where it belonged.
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These Scotch Eggs are delicious. Served with garden salad and crusty loaf of French bread. I used all purpose flour, 1/2 lb. sausage meat, 1/2 cup Panko bread crumbs, and nutmeg. For the chopped fresh herbs I used 2 teaspoons each of parsley, sage, and thyme which equals the 2 Tablespoons chopped fresh herbs. Great directions and enjoyed reading the history of the recipe too. Another recipe for my favorite zaar recipes binder.
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These are wonderful. Prior to making them, I'd only tried them once,at an english pub in Florida ( yeah,yeah,I know). Those were just okay, but I knew they could be so much better. I was right-they could be, and these are. Thank you French Tart for not only posting this well written recipe, but also for the history of these wonderful eggs. Thanks too, to Barefoot Beachcomber for sharing your memory of having these with your grandfather. I almost felt that I was in that garden with you. Aren't food memories great?
see 10 more reviews
Tweaks
-
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.
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
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<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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