adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wee Scotch eggs
0 Likes
Total Time:
40 minutes
Indulgent mini Scotch eggs - crunchy on the outside, rich and oozing with flavor inside. Easy to make in batches of 12 or 30. Enjoy hot and crispy, or perfect for a picnic with a slight adjustment in cooking time.
Ingredients:
  • 4 higher-welfare Cumberland sausages (about 300g)
  • ½ teaspoon sweet paprika
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh sage
  • 1 whole nutmeg for grating
  • 3 handfuls of plain flour
  • 2 large free-range eggs
  • 125 g white breadcrumbs
  • 12 free-range quail's eggs
  • vegetable oil (about 2 litres)
  • 1 new potato for testing
Instructions:
  • Boil water in a kettle. Finely chop rosemary and sage. Squeeze sausage meat onto a plate, season with paprika, herbs, nutmeg, salt, and pepper, then mash with a fork. Beat eggs in a bowl. Place flour and breadcrumbs in separate bowls. Boil quail’s eggs for 2 minutes, then cool in cold water and peel under running water. Flatten sausage meat, place an egg in the center, shape meat around the egg. Coat in flour, egg, then breadcrumbs. Chill in fridge. Heat oil in a pan, fry Scotch eggs until golden and cooked through. Drain on paper towel, serve with salt, English mustard, and a cold beer.

Similar Recipes