The key to this recipe is to use a sausage you love. The original recipe came from Paul Hollywood but I’ve made a few changes to fit my family.
· 10 eggs, 2 beaten
· 800g (~2lbs) of your favorite sausage meat uncased…I like to use our breakfast sausage but I’ve been known to un-case our garlic brats before.
· All purpose flour to coat the eggs (seasoned with salt and pepper to taste
· ~150g (5.3oz) good quality breadcrumbs, seasoned to taste with salt and pepper. I like to add a tablespoon of English mustard powder (I just keep the crusts from our regular loaves then put them through the food processor)
1. Cook 8 of the eggs (see the Insta Pot directions below for the easy to peel farm fresh eggs), place in cold water then peel.
2. Divide the sausage meat into 8 even balls
3. Set up a breading station: 1 plate of flour, 1 bowl of 2 beaten eggs and 1 plate of breadcrumbs
4. Take a sausage ball and flatten in your palm, add the egg in the center and wrap it up, careful to engulf the entire egg.
5. Roll the meat covered egg in the flour, then roll in the beaten egg, then roll in the breadcrumbs. Make sure to shake off the excess between each step. Roll in the breadcrumbs a second time for good measure.
6. There are 2 ways to cook your eggs. You can heat the oven to 350deg F and bake until the sausage meat is cooked through (around 15 to 20mins) or you can fry them in oil (I’ve never done this)
7. Here are the frying instructions as per Paul Hollywood:
· Heat 2 L of veg oil in a deep pan or a deep fat fryer to about 300degF
· Carefully lower the eggs into the oil and cook for about 4mins
· Remove and drain.
I usually serve the scotch eggs with veggies and pickled onions