Paul Merrett's Scotch eggs
Celebrity chef Paul Merrett has developed these Scotch eggs which are perfect for summer picnics.You can also watch Paul making this recipe - check out the short video here.
- 4 large British Lion eggs
- 6 (1 x 500g pack) good quality sausages
- 60ml/4tbsp milk
- 45ml/3tbsp plain flour
- 100g/4oz fresh white breadcrumbs
- vegetable oil to cook
- 60ml/4tbsp low fat mayonnaise
- 30ml/2tbsp wholegrain mustard
- Place 3 eggs in a small pan, cover with boiling water and bring to the boil. Cook for 6 mins. Meanwhile, mix the mayonnaise and mustard together and spoon into a small dish.
- Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Heat the oil in a fryer or deep large pan to 160C/325F.
- Meanwhile, use a knife to cut the sausage skins and peel them away. Mix the sausagemeat together and divide into 3. Beat the remaining egg with the milk and place in a shallow dish. Place the flour and breadcrumbs on plates.
- Flatten the sausagemeat, roll the boiled egg in flour then wrap the sausagemeat around the egg to make a neat egg shape. Roll the egg in the flour; dip in the beaten egg, then roll in the breadcrumbs. Repeat dipping the egg in flour, egg and breadcrumbs.
- Use a slotted spoon to carefully lower the eggs into the hot fat and cook for 8 mins or until the eggs are golden on the outside (it's important that the oil is not too hot, so that the sausagemeat has a chance to cook through). Remove the eggs from the hot fat and drain on kitchen paper. Leave to cool. Serve warm or cold with salad and the mustard mayo.