Scotch Eggs

I made scotch eggs for as a special request for a client this week. As part of a canape menu and celebrating classic British, winter christmassy food, I chose to use wild boar sausage meat. The result was a winner, everyone loved them. A great party food, serve with English mustard or mayonnaise.

For the cook I suggest you time this task with a play on the radio, and follow that with your favourite music, they are very labour intensive. Peeling the quails eggs alone will set you back at least an hour. The rest, well call it another couple of hours (at least), this is a labour of love!

1250gm wild boar sausage meat or sausage meat

50 quail eggs

3 eggs

4 Tbsp seasoned flour

250gms finely ground breadcrumbs

1 litre of sunflower oil

1. Boil the quail eggs and chill, peel when cold.
2. Take a ball of sausage meat and flatten, place the scotch egg in the middle and shape the meat around the egg, forming a point along the shape of the egg. (don't get too involved with the play or you will have to unfold the egg and see where the point is, as I did several times).
3. Line up a bowl of seasoned flour, beaten egg and fine breadcrumbs.
4. Roll the eggs first in flour, then egg and finally the breadcrumbs.
5. In a deep saucepan, heat the oil so a piece of bread will turn golden within 10 seconds.
6. Deep fry about 8 scotch eggs at a time until golden, about 5 minutes or so, drain on kitchen paper.
7. Cool and chill.
8. To serve cut in half.