A lovely update on the classic British snack, these homemade apple scotch eggs are absolutely gorgeous, with tender apple-flavoured sausage meat and a soft egg, wrapped in crispy panko breadcrumbs.
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- 500 milliliters Vegetable oil
- 3 whole Large eggs, divided
- 10 grams Plain flour
- 60 grams Panko breadcrumbs
- 4 oz Sausage
- 1 teaspoon Dijon Mustard
- 2 strands Finely chopped parsley
- 20 grams Apple
Preparation
Add vegetable oil to a small saucepan over medium heat. Bring the temperature to 150 ºC (300 ºF).
Place 2 eggs in a bowl of cold water. Bring to a boil and cook for 4 minutes. Immerse immediately afterwards in a bowl of ice water and let cool. Prepare 3 bowls: one with the flour, one with the breadcrumbs and one with the remaining beaten egg.
Mix sausage with mustard and parsley. Thinly slice the apple then smash it with the side of a knife. Slowly add apple mixture to sausage, mixing with each addition. Make sure the mix doesn’t get too muddy and that it holds its shape.
Once the eggs have cooled, peel them. Take half of the sausage meat and use your hands to form a flat circle. Wrap it around one of the eggs, molding it with your hands until it is evenly coated. Pinch the ends together to seal. Repeat with the other egg.
Add the sausage-covered eggs to the bowl of flour and roll to cover. Transfer to the bowl of eggs and cover with beaten egg. Transfer to the breadcrumbs and coat well. Coat again with egg, then with breadcrumbs.
Place the eggs in the pan of oil and cook for 8-10 minutes, turning them over to make sure they are cooked evenly all around. Remove and place on a kitchen towel to absorb excess oil. I suggest using a kitchen thermometer to check the temperature of the sausage meat (don’t push it all the way to the middle). It should have reached 65°C (150°F).
Eat while still hot (the best!) or chill, cover and store in the fridge for up to 3 days.
