Champion Caramelised Onion Scotch Eggs Recipe by : Cottage Delight , www . cottagedelight . co . uk
Ingredients :
• 5 medium eggs
• 300g pork sausage , skinned
• 1 tsp black peppercorns , crushed
• 25g sage , apple & onion stuffing mix
• 2 tbsp Cottage Delight Caramelised Onion Chutney
• 2 tbsp mixed herbs
• 100g plain flour , seasoned , plus extra for dusting
• 100g dried breadcrumbs
• Sunflower oil , for frying
Method :
1 . Bring a pan of salted water to the boil , then lower four of the eggs into the pan and simmer for 7 minutes and 30 seconds exactly . Scoop out and place in a bowl of iced water , cracking the shells a little ( this makes them easier to peel later ). Leave them to cool , then peel and set aside .
2 . Mix the sausagemeat , pepper , Caramelised Onion Chutney , stuffing , and herbs in a small bowl , then divide into four equal balls . Squash one of the balls between a piece of cling film until it ’ s as flat as possible . One at a time , lightly flour each cooked egg , then use the cling film to help roll the sausagemeat around the egg to completely encase . Repeat with the remaining sausage balls and eggs .
3 . Beat the remaining egg and put on a plate . Put the flour and breadcrumbs on two separate plates . Roll the encased eggs in the flour , then the beaten egg and finally the breadcrumbs .
4 . To cook the eggs , heat 5cm of the oil in a wide saucepan or wok until it reaches 160 ° C on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds in the oil . Depending on the size of your pan , lower as many eggs as you can into the oil , and cook for 8-10 minutes until golden and crispy . Drain on kitchen paper , leave to cool a little , then serve .
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