I love scotch eggs and I must admit it’s been a while since I ate one. I follow some pretty amazing food bloggers and early into the year my social media feed has seen lots of scotch eggs. Hence, the desire to make them and I oftentimes have sausages and eggs for breakfast. This is truly perfect, especially with the use of locally sourced fresh Italian sausages. The richness of the sausages gives more flavour and taste. I must say, one thing I love about Italian food is the meat, so tasty.
These scotch eggs came out great, I love soft-boiled eggs with a gooey inside, but you can always use hard-boiled eggs if that is your preference. I also used a flavourful combination of seasonings, which can easily be adapted to the seasonings available to you or ones you like. Typical scotch eggs (the British way) uses flour and bread crumbs. I honestly wasn’t trying to be different. I just made use of what I had in my kitchen cupboard, which was crackers (rosemary and Olive oil flavoured) and semolina flour. If you decide to try this recipe, feel free to be creative. Don’t go out of your way to get the exact seasoning or coating ingredients, but if you do, it’s perfectly fine. Just have fun.
How to make the scotch eggs:
- Crack and peel the skin of the boiled eggs and set aside.
- Using a sharp knife, slit through the outer layer of the sausages and peel off.
- Place the sausage meat in a bowl, add all the seasonings and mix together.
- Divide the meat mixture into 3 parts, place a piece of cling film (nylon wrap) on a flat surface; take 1 part of the meat mixture and press flat unto the cling film.
- Place 1 egg on the flattened meat, pull the cling film together, pulling the meat around the egg and gently mould around to form a ball.
- The cling film was just the set in the shape; remove the cling film, wet your hands and gently sculpt the meat to completely cover the egg. Repeat for each egg.
- Whisk one egg in a small bowl, crush or blitz the crackers and pour into another small bowl or plate; also pour the semolina flour into a bowl or plate.
- Coat each ball starting with the egg, then into the semolina flour, back into the eggs and final coat with the crackers or breadcrumbs.
- Place a deep pot or pan on medium-high heat, fill with sunflower oil (any vegetable oil).
- Let the oil get hot, then fry the balls until golden brown (should take about 7 to 10 minutes) . Remove from heat and allow to rest before you serve.
Another fun Italian inspired recipe you might like to try is French toast with strawberries and chocolate using Italian Easter Cake
Scotch Eggs made with Italian Sausages
Ingredients
- 3 (about 350g) Savoury Italian Sausages
- 3 Boiled Eggs (Hard or Soft)
- ½ tsp Paprika
- ½ tsp Chilli powder
- ½ tsp Mixed herbs
- ½ tsp Black Pepper
- Pinch of Salt (Optional)
For coating & Frying
- Semolina Flour (substitute for all-purpose flour)
- Crackers biscuit (substitute for breadcrumbs)
- Any Vegetable Oil (to fry)
Instructions
- Crack and peel the skin of the boiled eggs and set aside.
- Using a sharp knife, slit through the outer layer of the sausages and peel off.
- Place the sausage meat in a bowl, add all the seasonings and mix together.
- Divide the meat mixture into 3 parts, place a piece of cling film (nylon wrap) on a flat surface; take 1 part of the meat mixture and press flat unto the cling film.
- Place 1 egg on the flattened meat, pull the cling film together, pulling the meat around the egg and gently mould around to form a ball.
- The cling film was just the set in the shape; remove the cling film, wet your hands and gently sculpt the meat to completely cover the egg. Repeat for each egg.
- Whisk one egg in a small bowl, crush or blitz the crackers and pour into another small bowl or plate; also pour the semolina flour into a bowl or plate.
- Coat each ball starting with the egg, then into the semolina flour, back into the eggs and final coat with the crackers or breadcrumbs.
- Place a deep pot or pan on medium-high heat, fill with sunflower oil (any vegetable oil).
- Let the oil get hot, then fry the balls until golden brown (should take about 7 to 10 minutes) . Remove from heat and allow to rest before you serve.
- Serve and enjoy.
