Message Boards

wish i could add to all these ideas, but they all so similar to what i do and they will be yummy im sure, some brill twists on the norm..

or haggis or black pudding for easyness and save alot of time

i done it once with a smoked haddock stuffing around it just blitz smkd hadd egg yolk breadcrumbs and a little herbs until u get a meaty texture wrapp it around your egg and breadcrumb serve with curried mango mayo with corriander got the idea from gary rhodes it is truly amazing give it a go sum time as gary says it is the talk of the table

Of course you dont only have to use plain sausage meat theres so many nice flavoured sausages that you could use. my local butcher makes lamb and mint which are fab. its just experitmenting!!!

i add very finely chopped onion and grated cheese to the sausagemeat mixture, absolutely divine, Rita

My mum used to make them with crushed up cornflakes on the outside in place of breadcrumbs or crushed crisps. For a slightly spicier coating try crushed tortilla chips (we used to use the spicy phileaus fogg ones - not seen them for a while though). You can mix the crushed crisps with breadcrumbs for a bit less crunch.

Using the dried suffing mix like eileen said is a good way of getting flavour to the slighty bland coating and i also mix a small amount in the sausage meat so theres extra flavour there too. i wouldn't worry about your nails i think they were cheap ones and not properly glued down- made us laugh tho!!!!!

Hi Jack

I made a batch at the weekend - I add chopped spring onions and parsley to the sausagemeat and I prefer to use fresh bread crumbs (but with a few chunkier bits) to dried.

MrsWW

Hi there jack05 I make scotch eggs as above , and then instead of breadcrumbs , i use ready made parsley & thyme stuffing mix ( or sage & onion ) it gives them a really crunchy & savoury coating

well thank you very much, some lovely ideas i can try now
also, thanks for tip re: false nails...i do wear them and will be extra careful!!!

try going on handmadescotcheggs.co.uk they might not give you the quanties but some really nice ideas such as Vegetabuluarian- chickpea, cheedar, paresan and sundried tomato, or scrumpy- free ranged pork, apple and onion with fresh sage.

The trick to a good Scotch Egg is to use the best quality sausage meat you can get. I use my favourite sausages and skin them. I usually add extra black pepper and sometimes dried chilli flakes. Try using Japanese breadcrumbs (penko) . They are very crispy when fried.

And dont wear false fingernails as my friend lost one of hers in her scotch eggs that she was making and had to mash them up to find it!!

Hard boil your eggs. Coat them in sausage meat (wet your hands rather than flour them, you will get in less of a mess with wet hands), one 500g pack sausage meat coats about 4 large eggs, then flour egg and breadcrumb them, deep fry until golden, do 2 coatings of egg and breadcrumbs for an extra crispy coating. Use dried breadcrumbs rather than fresh. Don't forget to take the shells off the eggs before coating them (obvious, but not to some I have heard about)