In the name of Easter and all things yellow and eggs, I made this scotch egg influenced by the day. When buying your sausages, please read the label and go for one with a minimum of 90% meat. This makes a difference to this recipe.
4 large free range eggs
300g Toulouse sausage
2 medium sized diced shallots
3 medium sized diced Chiquito peppers or any peppers you prefer.
1 teaspoon of chopped fresh Sage or Tarragon
1 teaspoon of freshly milled black peppercorns
1 litre of Sunflower oil
160g of Panko breadcrumbs or any breadcrumbs you prefer ( I like the Japanese Panko breadcrumbs as they are light and don't soak too much oil)
Carefully place your 4 eggs in a saucepan, fill with enough water to cover the eggs and cook for 4 minutes.
Remove the eggs from the saucepan and quickly place it in a bowl of cold water filled with ice cubes.
Remove the sausage skins and place the meat in a bowl.
Add the Shallots , Peppers , milled Peppercorns and Tarragon /Sage.
Mix every thing together with your clean hands, till you have a firm mixture.
Wash your hands thoroughly and take the shells off the egg.
Divide your mixture into four equal parts. Using a cling film, spread one part of your sausage mix, as shown above.
Place your peeled egg in the middle, scoop the edges of the cling film and wrap it around the egg.
I prefer this process as the meat is evenly distributed and cooks perfectly.
Repeat the process till you have 4 perfectly wrapped eggs.
Crack an egg into a bowl and whisk till combined. In a separate bowl, add the breadcrumbs.
Place a saucepan with the sunflower oil on a medium heat. Heat the oil to 160*c, using a food thermometer or for 4-5 minutes.
Dip each Scotch egg into your beaten egg. Make sure the egg mixture covers all surfaces of the Scotch eggs.
Then dip your scotch egg into your breadcrumbs, making sure all surfaces are coated.
If you're lucky enough to own a deep fat fryer, place your Scotch egg in the basket and deep fry for 4 minutes or until golden.
Alternatively, if you're using a saucepan, place the Scotch egg on a slotted spoon and lower it gently into your pan. Fry it for 4 minutes, remove with your slotted spoon and place it in a colander covered with kitchen paper napkins ( soak any excess oil).
Repeat the above process till you've fried all the Scotch eggs.
Citrus Mustard Dressing
In a bowl add,
Half a teaspoon of Tumeric,
1 tablespoon of English mustard,
1 teaspoon of whole grain Mustard a
2 tablespoonfuls of Olive oil,
3 tablespoonfuls of orange or passion fruit juice
Pepper to taste
Mix all the ingredients till perfectly combined.
Best served with any green salad of your choosing.
Let the Scotch egg rest a bit before cutting in two or alternatively serve whole.
Drizzle the mustard sauce over the Scotch egg and serve.