- Ready in: 30 minutes
- Serves: 2
- Complexity: easy
- kcal: 489
- 6 eggs
- 8 sausages
- ½ tsp paprika
- 1 tsp cornflour
- 2 tsp SIDS WINE & PEPPER MUSTARD
- 2 tsp water
- ½ tsp SIDS SALT & PEPPER
- 1 tsp SIDS HOT WORCESTER SAUCE
Put eggs in a pot of cold water and bring to the boil. When water boils, remove from the heat and let sit for 4 minutes. Put eggs into iced water to stop the cooking process then peel.
Peel the skin off the sausages and blitz in food processor with SIDS HOT WORCESTER SAUCE, paprika, cornflour, water, SIDS SALT & PEPPER (to bind the meat) and SIDS WINE & PEPPER MUSTARD. Place a small handful of mixture in the middle of a piece of cling-film 30x 30 cm. Place another piece the same size on top and flatten to about 6 mm. Peel off the top cling-film and place and egg in the middle, then gather the film around the egg so it is completely covered with the meat.
Unwrap then dip into flour then beaten egg then breadcrumbs. Deep fry in hot oil (190oC) for about 2 minutes. Drain onto a roasting grill then bake in oven at 190oC for 10 minutes.
Allow to cool a bit before serving. (you don't want to burn your mouth!)
History: The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Moghul dish 'nargisi kofta' ("Narcissus meatballs"). The earliest printed recipe appears in the 1809 edition of Mrs. Rundell's 'A New System of Domestic Cookery'. Mrs. Rundell and later 19th-century authors, served them hot, with gravy.