Makes 6 Scotch Eggs
Forget regular Scotch Eggs, these are Scotch Eggs with a serious upgrade. We’re pairing the deep, peppery punch of Jolly Hog Black Pudding Porkers with those legendary, sun-yellow St Ewe Rich Yolks for a snack that’s basically royalty in a breadcrumb coat.
Ingredients
- 6 St Ewe Rich Yolk Eggs (for the centers)
- 3 St Ewe Rich Yolk Eggs (for the “dunking” egg wash)
- 1 Pack Jolly Hog Black Pudding Porker sausages
- ½ Pack Stuffing (prepared according to pack instructions and cooled)
- 100g Plain flour (for dusting)
- 200g Breadcrumbs (Panko works best for extra crunch)
- Vegetable oil (for deep frying)
Instructions
1. Soft-Boil the Eggs: Bring a pan of water to a boil. Carefully lower in 6 eggs and simmer for exactly 6 minutes. Immediately transfer them to a bowl of ice water to stop the cooking. Once completely cool, peel them carefully.
2. Prepare the Meat Mix: Squeeze the Jolly Hog sausage meat out of its skins into a large bowl. Mix in the prepared ½ pack of stuffing until well combined. Divide the mixture into 6 equal balls.
3. The Assembly:
- Dusting: Lightly coat a boiled egg in flour.
- Wrapping: Flatten a ball of the sausage/stuffing mix into a thin patty on a piece of cling film. Place the egg in the center and use the cling film to help wrap the meat around the egg, ensuring there are no gaps or cracks. Repeat for all 6.
- Pane: Set up three bowls: one with the remaining flour, one with the 3 beaten “dunking” eggs, and one with breadcrumbs. Roll each meat-covered egg in flour, then egg wash, then breadcrumbs.
4. The Fry: Heat about 5-8cm of oil in a deep pan or deep-fat fryer to 170°C. Fry the eggs in batches for 8–10 minutesuntil the coating is golden brown and the sausage meat is cooked through.
5. Serving: Drain on kitchen paper and sprinkle with a little sea salt. Serve warm or cold.
Tip: If the sausage meat is sticking to your hands, keep a small bowl of cold water nearby to lightly dampen your palms while wrapping the eggs.
