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Paul Merrett's Scotch eggs

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

Serves

3

Prep: 

15 mins

Cook: 

15 mins

Average: 4.7 (6 votes)

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.