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Pub Grub Scotch Eggs

Pub Grub Scotch Eggs Image
@ivanthenorse @ivanthenorse

Ingredients

Mustard Sauce

Scotch Eggs

Steps

1
Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off.
2
Add salt, pepper, and any remaining ingredients except for mayo. Stir until smooth. Remove from heat and stir in mayo. Set aside.
3
Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk, or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside.
4
Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape.
5
Place a peeled egg in the center of each patty and shape the meat evenly around the egg until sealed. Chill for around 30 minutes.
6
Beat the remaining eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each egg in flour, then egg, then breadcrumbs. Chill again while waiting for oil to heat.
7
Fill a deep saucepan halfway with oil and heat to 160c. Deep fry 2 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels.
8
Cut scotch eggs in half, then serve with the mustard sauce and garnish with chopped chives.

Nutrition Facts

  • Calories
    910kcal
    45%
  • Fat
    62g
    95%
  • Saturated Fat
    13g
    65%
  • Carbohydrates
    62g
    20%
  • Fiber
    3g
    12%
  • Sugar
    7g
    14%
  • Protein
    26g
    52%
  • Cholesterol
    228mg
    76%
  • Sodium
    667mg
    27%
Percent Daily Values are based on a 2,000 calorie diet.

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