Scotch Eggs
Made from scratch to replicate italian sausage flavours on the outside and a whole boiled egg on the inside, with a crispy crusty coating. This one looks way fancier than it is.
Servings: 8 pieces
Ingredients
For the sausage
- 1 onion
- 1 green chilli (or Jalapeno)
- 2 cloves garlic
- 8 eggs
- 1.5 lbs ground chicken
- 1 tsp salt
- 1/2 tsp chilli powder
- 1 tsp corriander powder
- 1/2 tsp cumin powder
- 1 star anise (ground) - you can also use ground fennel as a substitute
- 1 tbsp italian seasoning
- 1 tsp paprika
For coating
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp italian seasoning
- oil for frying
Instructions
- boil the eggs: cover them in cold water in a large pot and let them come to a boil. Turn off the heat and set a timer for 5 mins. Submerge them in an ice cold water bath to cool them off.
- Meanwhile, blend the onion, garlic and chilli in a blender till smooth. Mix with the other ingredients (other than boiled egg). Microwave a small amount to taste for seasoning. Add more salt if necessary.
- Peel the boiled eggs.
- Set up your coating station. Beaten egg in one dish, and breadcrumbs mixed with paprika and italian seasoning in the other.
- Take about 1/2 cup of meat mixture in your hands, flatten it out in your palm. Add a whole boiled egg in the centre. Wrap the meat mixture around the egg making sure it is completely covered.
- Dip the meat ball into the beaten egg, then the bread crumbs to coat them completely. Set it aside and repeat with the remaining meat and boiled eggs.
- Heat a large frying pan with some oil to coat the bottom of the pan. Gently place a scotch egg in the pan and cook on low heat, carefully turning every few minutes till golden brown all over. You may need to add more oil to the pan for each batch of scotch eggs.
- Cut in half and serve warm over a salad. I served it over some baby spinach and a simple balsamic dressing. Delicious!
