Scrumptious Stuffed Scotch Eggs

Ingredients

• 6 large eggs 6 large eggs
• 500g (1.1 lb) sausage meat 500g (1.1 lb) sausage meat
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Salt and pepper, to taste Salt and pepper, to taste
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 150g (5.3 oz) breadcrumbs 150g (5.3 oz) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 6 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool. Once cooled, carefully peel the eggs.
2. 2.
   In a mixing bowl, combine the sausage meat, parsley, thyme, paprika, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Divide the sausage meat mixture into 6 equal portions. Flatten each portion into a thin patty.
4. 4.
   Place a peeled boiled egg in the center of each patty and carefully wrap the sausage meat around the egg, ensuring it is fully covered.
5. 5.
   In separate bowls, place the flour, beaten eggs, and breadcrumbs. Dip each sausage-wrapped egg into the flour, then the beaten eggs, and finally coat it with breadcrumbs, ensuring an even coating.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully lower the coated eggs into the hot oil and fry for about 5-6 minutes until golden brown and crispy. Remove from the oil and drain on a paper towel.
7. 7.
   Allow the Stuffed Scotch Eggs to cool slightly before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Sausage meat — Choose a high-quality sausage meat with a good balance of fat and lean meat for the best flavor and texture.
• Fresh herbs — Opt for fresh parsley and thyme to enhance the aroma and taste of the sausage meat filling.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper or chili flakes to the sausage meat mixture.
• To ensure a crispy coating, make sure the oil is hot enough before frying the Stuffed Scotch Eggs.
• Serve the Stuffed Scotch Eggs with a side of tangy tomato chutney or spicy mustard for a delicious accompaniment.

Serving advice

Serve the Stuffed Scotch Eggs as a delightful appetizer or as part of a brunch spread. They can be enjoyed on their own or paired with a fresh green salad for a complete meal.

Presentation advice

Arrange the Stuffed Scotch Eggs on a platter, garnished with a sprinkle of fresh parsley or thyme leaves. The golden-brown exterior and creamy center will entice your guests.