For the Scotch eggs-
6 hard boiled Eggs
2 raw eggs
1 lb sausage meat of your choice
Salt/ pepper for seasoning
For the Deviled Egg filling:
Ranch and/or Mayonaise
Squirt of Dijon Mustard
Sprinkling of Paprika
Chives for garnish
- Start by diving the pound of sausage meat (I used sweet Italiansausage, but you can use any kind that takes your fancy) into 6 more or less equal portions.
- Take one portion of the meat and using your fingers dipped in water (so the meat doesn’t stick to your hands) flatten it into a round-ish patty. It’s best to work on either a flexible cutting board or clingfilm, so that you can easily transfer the patty to your hand. OR, you can just work on making the patty by pressing it between your hands itself. Either way, you get the idea.
- With the patty in your hand (which you should wet with water so it’s easier to handle), and don’t worry about the edges or if it’s uneven…we’ll solve that in a bit. Place a hard boiled egg in the center of the patty and wrap the meat aorund the egg, using your hands to shape it evenly.
- Repeat the same with the other eggs…
- Then beat two raw eggs and season with salt and pepper. Dip the sausage covered egg in the beaten eggs and roll it around. Then do the same with the bread crumbs so each sausage covered egg is evenly breaded.
- Repeat with the other eggs. Once breaded you can work on the shape of the scotch egg.
- In the meantime, you should have deep pan ready with oil (vegetable/canola oil) on the stove heating up, for deep frying.
- It’s ok to have enough oil to submerge the egg around 3/4ths and not all the way. I managed to fry 2 eggs at a time in my small pan.
- Deep fry the scotch egg for around 7-8 minutes till a deep golden brown, on medium high heat. Make sure, the oil is very hot when you first start (To check- drop a little egg in the oil to check and, if it sizzles to the top immediately, it should be hot enough) and turn the egg every couple minutes to ensure it cooks evenly on all sides.
- Once the scotch egg looks a deep golden brown, carefully remove it from the oil and place on a couple of paper towels to dredge it of any excess oil.
- Once the scotch egg cools down enough to handle, slice it in half lengthwise. They look good as they are already, don’t they?? If you were making just regular scotch eggs, this is where the recipe would end…but where’s the fun in that?
- Scoop out the yolks of the scotch eggs using a spoon. Be careful not to damage the delicate whites
- Once you’ve collected all the yolks in a bowl, mash them with a fork (granted this isn’t the best way to make a lump free filling, but it works and taste’s all the same).
- Add some ranch and/or mayonaise, a squirt of dijon mustard and sprinkling or paprika to the yolks and mix well OR, you can use your favorite devilled egg recipe for this part…I happen to like ranch, mustard and paprika devilled eggs.
- Fill the yolks into a piping bag or icing tube and refill the egg whites with the devilled eggs filling.
- Garnish with chopped chives and a pinch of paprika. Serve cold.