For the ultimate winter warmer snack or starter, we’re going with these delicious Scotch Eggs we found in Yeo Valley Family Farm’s ‘The Great British Farmhouse Cookbook’ (Quadrille £20) written by Sarah Mayor. With their crispy breadcrumbs and runny yolks, these are already a Country Homes firm favourite.
8 large free-range eggs
100g finely chopped shallot or onion
Finely grated zest of 2 small lemons
½ tsp ground mace
2 tbsp chopped fresh sage
700g good pork sausage meat
Sunflower oil, for deep-frying
Salt and freshly ground black pepper
For the breadcrumb coating:
50g plain flour, plus extra for dusting
3 large free-range eggs, beaten
150g fresh white breadcrumbs or Japanese panko crumbs
- Lower the eggs into a pan of boiling water and cook for exactly 7 minutes. Remove from the pan and plunge into cold water to stop them cooking, then peel.
- Melt the butter in a medium-sized frying pan, add the shallot or onion and fry gently for 5-6 minutes until soft but not browned. Tip into a bowl and leave to cool. Add the lemon zest, mace, sage, sausage meat and some salt and pepper and mix together well. Divide into 8 equal pieces and roll each piece into a ball, using lightly floured hands.
- Lay a large sheet of clingfilm on the work surface and lightly dust it with flour. Lay a ball of the sausage meat on top, lightly dust with flour then cover with more clingfilm and roll out into approximately a 14cm disc. Wrap the sausage meat around the egg and press the edges together to seal, making sure there are no gaps and cracks. Chill in the fridge for at least 15 minutes.
- Meanwhile, heat some oil in a deep-fat fryer or large saucepan to 180ºC. Roll the Scotch eggs in the flour, knock off the excess then coat in the beaten egg and finally the breadcrumbs, pressing them on to give a good coating. Deep-fry for 8-9 minutes until crisp, richly golden and cooked through. Drain briefly on kitchen paper and serve with a crisp mixed salad.