I simply adore scotch eggs, but they’re not friendly to the waistline when they’re fried, so these ones are oven baked. Still yummy and surprisingly still have a good bite like the fried ones 🙂
You will need:
> 4 bowls
> Baking Tray
> Greaseproof paper
Ingredients:
> 6 pack of sausages of your choice (I used Sainsbury’s Taste The Difference Cumberland)
> 3/4 cup Golden Breadcrumbs
> 4 boiled eggs, 2 eggs beaten to glaze
> 1/3 cup plain flour
> Your choice of seasoning – I used 2tsp dried chopped onions and 2tsp Italian herbs
> A little salt and pepper
Method:
> Preheat the oven to 225 degrees C and line a baking tray.
> Place the 4 eggs in cold water in a saucepan and bring to the boil. When the water is boiling, time 8 minutes.
> While the eggs are boiling, put the flour in a shallow bowl so you can roll the egg in it easily, put breadcrumbs in another bowl and beaten egg into another separate bowl.
> Take the skin off of the sausages and put them in a bowl with the seasoning. Put a bit of salt and pepper in, I’m not too keen on pepper so I only put a tiny bit in, but do to your own liking. Mix together until well combined. Divide into 4 equally. Flour the worktop lightly and then flatten the 4 balls evenly so you can put your egg in later.
> After 8 minutes pour the boiling water away and re-fill the saucepan with cold water. This stops the eggs cooking, you then need to peel the eggs. The best way to do this is to tap them on the bottom of the saucepan or the worktop and then roll them so the shell cracks then you can peel them easily.
> Flour the eggs and then place on top of the flat sausage meat on the worktop. Wrap the sausage meat around the egg making sure you pinch up the seam and can’t see any egg.
> Roll the sausage meat in the egg and then dip into the breadcrumbs, repeat – I always find double coating the scotch eggs with egg and breadcrumbs gives a better finish as the breadcrumb layer is thicker and you can’t see any sausage.
> Repeat for all the eggs and place on the baking tray.
> Place in the oven for 25-30 minutes until the sausage is cooked through, if you use good quality sausages there won’t be a lot of fat running out, but the juices should be clear.
> Serve hot or cold, they will keep in the fridge for a couple of days in an airtight container 🙂
