Scotch Eggs with Worcestershire sauce
Scotch Eggs are regularly consumed across the Channel. This is a British meal, consisting of a hard-boiled egg coated in sausage meat, breaded and fried. They can be enjoyed hot or cold, especially during a brunch or a picnic with family or friends.
- 2 teaspoon of Lea & Perrins Worcestershire Sauce
- 500 g of sausage meat
- 4 hard-boiled eggs, peeled
- 1 tablespoon of flour
- 1 pinch of salt
- 1 pinch of black pepper
- 1 beaten egg
- 100 g breadcrumbs
- Oil for frying
1/ In a bowl, combine the sausage meat and Worcestershire sauce. Add the flour, salt and pepper. To mix everything.
2/ Divide the dough obtained into four equal parts. Cover each hard-boiled egg with the batter, rolling them between your hands.
3/ Place the beaten egg and breadcrumbs in separate dishes.
4/ Dip the 4 balls in the beaten egg then roll them in the breadcrumbs.
5/ Heat the oil in a large saucepan or deep fryer. Place the "Scotch Eggs" in the oil and fry for about 5 min until golden brown.
6/ Cut the "Scotch Eggs" in 2 for presentation.
Article written by Manon C.