Thomas Frake's Famous Scotch Eggs

sausage meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat while ground pork is often less expensive.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness, while yellow mustard is more affordable.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is widely available.

Remove the skin from Cumberland sausages and crumble them into a bowl.

Add white pudding to the crumbled sausages to lighten the mixture.

Season the sausage mix with flaky Malden sea salt and black pepper.

Add sage and a dollop of Dijon mustard to the sausage mixture and mix well.

Portion the sausage mixture into 75 gram balls and refrigerate to firm up.

Flatten each portioned sausage meat into a disc in the palm of your hand.

Place a Burford brown egg in the center of the sausage disc and encase it completely, ensuring no egg white is showing.

Prepare the pané by seasoning flour with a pinch of salt.

In another bowl, whisk eggs with a pinch of salt and a splash of water.

In a third bowl, mix panko breadcrumbs with dried parsley and a pinch of salt.

Coat the sausage-wrapped egg in the seasoned flour, then dip it in the egg mixture, and finally roll it in the breadcrumb mixture.

Deep fry the Scotch eggs at 180 degrees Celsius for three minutes until golden brown.

Rest the fried Scotch eggs on a cooling rack or kitchen paper and season with a pinch of salt.

Cut the Scotch egg in half to reveal the jammy yolk and serve with piccalilli.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens