Makes 5
7 eggs (2 for coating)
6 good quality sausages
½ small bunch sage, chopped
½ small bunch parsley, chopped
Black pepper
½ tsp freshly grated nutmeg
1 tbsp wholegrain mustard
100g plain flour
100g dried breadcrumbs
1ltr sunflower oil1 Boil a kettle, and fill a large saucepan
with the water. Return to a boil and
add 5 of the eggs to the pan. Cook for
7 mins then transfer to a bowl of cold
water. Once cool, peel and set aside.
2 Remove the sausage meat from
the skins and place in a large bowl.
Add sage, parsley, pepper, nutmeg
and mustard and mix with a fork to
combine. Divide mixture into 5 balls.
3 Prepare four plates, one with the
flour, one with the remaining 2 eggs,
beaten, one with the breadcrumbs
and the last to place the scotch eggs.
Roll the eggs in the flour, then flour
your hands and take one of the
sausage balls and flatten it in the palm
of your hand into a large oval. Place
a floured egg in the centre and coax
the sausage mixture around the egg.
Once covered, roll in the flour, then
the beaten egg and finally in the
breadcrumbs. Set aside and repeat.
4 In a deep frying pan or wok, add the
oil and heat to 150C – if you don’t have
a thermometer, drop in a piece of raw
potato – if it sizzles and browns, the oil
is ready. Depending on how big your
pan is, add all the eggs or cook them
in batches. Lower them in carefully
and cook for 8 mins, turning every few
minutes to ensure they cook evenly.
Once golden, remove with a slotted
spoon and drain on kitchen paper.
Cook’s note: Allow the scotch eggs
to cool before packing up for your
picnic. Or make them the day before
and keep refrigerated. Serve with
chutney, or just munch as you walk.Scotch eggs
Surely a picnic must-have, scotch
eggs can be cut up and shared
or simply nibbled at on the hoof»
GATHERINGMakes 5
7 eggs (2 for coating)
6 good quality sausages
½ small bunch sage, chopped
½ small bunch parsley,chopped
Black pepper
½ tsp freshly grated nutmeg
1 tbsp wholegrain mustard
100g plain flour
100g dried breadcrumbs
1ltr sunflower oil
1 Boil a kettle, and filla largesaucepan
with the water. Returnto a boiland
add 5 of the eggs to thepan.Cookfor
7 mins then transfer toa bowlof cold
water. Once cool, peelandsetaside.
2 Remove the sausagemeatfrom
the skins and place ina largebowl.
Add sage, parsley, pepper,nutmeg
and mustard and mixwitha forkto
combine. Divide mixtureinto5 balls.
3 Prepare four plates,onewiththe
flour, one with the remaining2 eggs,
beaten, one with thebreadcrumbs
and the last to place thescotcheggs.
Roll the eggs in the flour,thenflour
your hands and takeoneof the
sausage balls and flattenit in thepalm
of your hand into a largeoval.Place
a floured egg in the centreandcoax
the sausage mixturearoundtheegg.
Once covered, roll in theflour,then
the beaten egg and finallyin the
breadcrumbs. Set asideandrepeat.
4 In a deep frying panor wok,addthe
oil and heat to 150C – if youdon’thave
a thermometer, dropin a pieceof raw
potato – if it sizzles andbrowns, theoil
is ready. Depending onhowbigyour
pan is, add all the eggsor cookthem
in batches. Lower themin carefully
and cook for 8 mins, turningeveryfew
minutes to ensure theycookevenly.
Once golden, removewitha slotted
spoon and drain on kitchenpaper.
Cook’s note: Allow thescotcheggs
to cool before packingupforyour
picnic. Or make themthedaybefore
and keep refrigerated.Serve with
chutney, or just munchas youwalk.
Scotch eggs
Surely a picnic must-have,scotch
eggs can be cut up andshared
or simply nibbled atonthehoof
»
GATHERING