HomeFood & drinkPaul Merrett’s Scotch Eggs with Grainy Mustard Mayo

Paul Merrett’s Scotch Eggs with Grainy Mustard Mayo

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 15 minutes
 
Ingredients (3) :

    4 large British Lion eggs
    6 (1 x 500g pack) good quality sausages
    60ml/4tbsp milk
    45ml/3tbsp plain flour
    100g/4oz fresh white breadcrumbs
    vegetable oil to cook
    60ml/4tbsp low fat mayonnaise
    30ml/2tbsp wholegrain mustard

Method:

Place 3 eggs in a small pan, cover with boiling water and bring to the boil.

Cook for 6 minutes.

Meanwhile, mix the mayonnaise and mustard together and spoon into a small dish.

Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Heat the oil in a fryer or deep large pan to 160C/325F.

Next is the sausages - use a knife to cut the sausage skins and peel them away.

Mix the sausagemeat together and divide into 3.

Beat the remaining egg with the milk and place in a shallow dish. Place the flour and breadcrumbs on plates.

Flatten the sausagemeat, roll the boiled egg in flour then wrap the sausagemeat around the egg to make a neat egg shape.

Roll the egg in the flour; dip in the beaten egg, then roll in the breadcrumbs. Repeat dipping the egg in flour, egg and breadcrumbs.

Use a slotted spoon to carefully lower the eggs into the hot fat and cook for 8 minutes or until the eggs are golden on the outside.

(It’s important that the oil is not too hot, so that the sausagemeat has a chance to cook through.)

Remove the eggs from the hot fat and drain on kitchen paper. Leave to cool. Serve warm or cold with salad and the mustard mayo.
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another free recipe every day






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