Scotch Eggs

Nothing beats a homemade scotch egg. A deliciously creamy soft boiled duck egg, encased in a succulent thyme and sage sausage meat; a crisp crunchy breadcrumb coating completes the experience. A must have for picnics and buffets, and as it's #nationalpicnicweek why not give this recipe a go.

Makes 2 Scotch Eggs

Ingredients

400g Sausage meat

3 Duck Eggs

6 Chopped Sage Leaves

2 Chopped Springs of Thyme

Generous Grinding of Black Pepper

Plain Flour

Bread Crumbs

Method

Bring a pan of water to the boil. Place in 2 duck eggs and boil for 6-8 minutes to achieve a soft boil. Plunge straight into ice-cold water, this will stop the eggs from forming a black ring around the yolk. Once cooled peel off the shell and place to one side.

Add the thyme, sage and pepper to the sausage meat. Mix thoroughly to combine then half the mixture. Flatten the sausage meat then wrap around the egg. Make sure there are no air pockets, as this will burst the scotch egg open when cooking. Place in the fridge for 1-2 hours to firm up.

Preheat a saucepan of oil to a frying temperature of 200C. Once the sausage meat is firm, roll in flour, egg yolk and breadcrumbs to coat. Place in the oil and deep fry for 3-4 minutes until golden and crisp. Place on kitchen towel to remove any excess oil.

Allow to cool slightly before slicing in half and eating.