Scotch eggs with dipping sauce
You’ll be sure to impress with these home-made classics
Preparation time: 20 minutes
Cooking time: 10 minutes
4 large eggs, free range
300g (10½oz) sausage meat
50g (2oz) low-fat natural yoghurt
125g (4½oz) plain flour, seasoned with salt and pepper
1 egg, beaten placed in a bowl
180g (6oz) dry breadcrumbs, placed on to a plate
Vegetable oil, for deep frying
Salt and pepper
150g (5oz) low-fat natural yoghurt
2 tbsp whole grain mustard
1 Boil the eggs in their shells until hardboiled. Leave to cool in a pan of cold water, this will help the shell come away cleanly. Shell the eggs when cool.
2 Mix the sausage meat with the yoghurt and season. You can use sausages in the skin, just remove the meat from the skin.
3 Divide the meat mixture into 4 and flatten each out on a clean surface sprinkled with a little flour.
4 Put the seasoned flour on to a plate or dish and dredge each egg into the flour.
5 Place each round of sausage meat over the egg and wrap around so the whole egg is covered. Make sure the coating is as smooth as possible – flour your hands as this may help.
6 Dip each sausage meat coated egg into the beaten egg and then roll into the breadcrumbs until you have a complete covering.
7 Heat the vegetable oil in a deep heavy bottomed pan. Check the oil is hot by placing a breadcrumb into the oil and when it sizzles it is hot enough.
8 Place each egg into the hot oil, take care use a slotted spoon. Deep fry for 10 minutes until golden, move the eggs around with the spoon.
9 Remove each egg from the oil and drain on kitchen paper.
10 Mix together the yoghurt and the mustard until both are incorporated and serve in a dish alongside the Scotch eggs.
Recipe and image courtesy of Rachel’s