These are one of those foods which have never gone out of favour since Nana’s day although I doubt many of us make them anymore, preferring to buy them from a deli or supermarket. I urge you to make these yourself because they taste so much better.
Scotch eggs were apparently first invented by Fortnum and Mason, the London department store, in 1738, although many think the dish was inspired by a very similar Indian dish called Nargisi Kofta which is boiled eggs wrapped in spiced lamb mince.
Scotch eggs are traditionally served on picnics and are best cold with a crisp salad and a bit of tomato sauce on the side. Although one book from 1809 recommends serving them hot with gravy.
I encourage you to use the best ingredients possible. Source your sausage meat at the butcher rather than buying it in a plastic tube from the supermarket and use the best free-range eggs you can get. And do use lard if you can get it from your butcher, it adds such a great flavour to these and it is what Nana would have used.
- 500g sausage meat
- 4 free-range eggs – hard boiled and peeled.
- 2 Tb finely chopped fresh parsley
- 2 Tb finely chopped fresh chives
- 1 Tb finely chopped fresh rosemary
- 1 cup breadcrumbs
- 1 beaten egg
- Lard or olive oil to fry
- While the eggs are boiling mix the herbs with salt and pepper (be careful about salt if you have bought sausage meat from the supermarket as it will probably be ready salted.) Divide the mixture into four.
- Peel the eggs and then flatten one piece of the meat mixture on a board. Pop an egg in the middle and roll the meat around it to form an even coating then roll into a ball. If the meat gets a bit too sticky to handle use a little seasoned flour. Dip in the beaten egg and then coat well in the breadcrumbs. Set aside while you do the remaining three eggs.
- Heat the lard or oil in a frying pan on a medium heat and fry the scotch eggs turning constantly so that they are brown all over then lower the heat and cook for 20 to 30 minutes, turning often, to ensure that the sausage meat is cooked through.
- When cooked drain on kitchen towels and leave to cool. When you serve them cut them in halves or quarters and serve with salad.