German Scotch eggs

My best buddyroos have a knack for moving far away from me to foreign countries. I’ve got one in Canada just now, there’s one waiting to go to China, one is in Dundee which, admittedly, is not in a foreign country, but it’s still a bit out of the way. And just the other day there, I saw one off to Germany. I went to stay in Berlin with him for a few days, because why the hell not, before putting him on a train to his new home town and taking a train home myself.

At some point during these days I suddenly felt the urge to sing this informative song about Scotch eggs in his face. That’s when he told me that he’d never eaten a Scotch egg in his life. Lived in Glasgow for two years, and never eaten a Scotch egg! I was slightly outraged. But we were in Berlin at this point, I couldn’t just go get him a Scotch egg, they don’t sell those in Berlin. They sell incredible quantities of Currywurst and kebab, but no Scotch eggs.

This would never do. I decided I’d put them on the blog, so that he could make them himself. I then said I would make it out to be much easier than it was in reality, to be absolutely certain he’d give it a shot one day. No need, I tried it today and it’s actually pretty easy. For real. But it is a lot easier with a food processor which I suspect he doesn’t have. It can certainly be done without, though. So here, Friend, Scotch eggs. Better make them.

Scotch eggs porkI managed to get 8 eggs out of the following ingredients. They fill you up like nothing else so if you’re not in the company of several people who might help you out, consider halving the quantities and making 4.

  • 800 gr of pork sausages
  • 10 eggs – 8 hard boiled, 2 beaten
  • 1 spring onion
  • handful of fresh flatleaf parsley
  • 1 tsp of mustard
  • 1 tsp of mace – I used the whole lacy bit and ground it up with a mortar and pestle myself, which seems to come out pretty oily. If you can’t be bothered or don’t have a mortar, use dried powder. Alternatively you could use nutmeg, the taste is very similar.
  • flour
  • breadcrumbs – preferably homemade
  • salt and pepper
  • enough vegetable/sunflower/groundnut oil for frying

If you don’t have a food processor, you could also just chop the spring onion and parsley very finely, not that difficult. Alternatively, you could leave them out altogether – they’re not absolutely necessary, but I do really quite like them.

First of all, boil 8 of your eggs for about 7 minutes. Drain, rinse in cold water and leave to stand in a bowl of cold water for a few minutes. Then peel and make sure they’re free of all little bits of shell.

Meanwhile, fill a heavy frying pan for about 1/3 with oil. Heat up so that it’ll be about 170 or 180 °C by the time you’re ready to start frying. If you don’t have a thermometer, don’t worry, neither do I. Chuck in a small piece of bread, if the oil starts bubbling without instantly burning the bread, you should be OK.

Back to the recipe.

Roughly chop the parsley and spring onion, then put them in a food processor. Chop it all up best you can, try to make it into a fine-ish mixture so that it’ll mix well with the meat. Squeeze the meat out of the sausages and add this to the greens. Add the mace, the mustard, a generous sprinkle of black pepper and a small pinch of salt. Mix well, using the processor again, or your hands.

Put flour, 2 beaten eggs and breadcrumbs on an individual plate each and line them up in that order.

Coat a chopping board with cling film. Divide your meat mixture into the correct amount of portions. Now take one of the portions and flatten it out with your hands on the chopping board. Take a peeled egg, roll it through the flour, coating it lightly (lightly wiggle it around in your hands to shake off any excess flour), place it in the middle of the meat and carefully start folding the meat around. Because of the cling film the meat should be easy enough to peel away from the chopping board. Now just fold the meat around the egg and seal it up properly, squeezing it all together.

scotch eggs pork
Rolled up on the left, in the making on the right.

Roll your giant eggy meatball through the flour first, then through the egg, then through the breadcrumbs. Check to see if your oil is hot enough, then carefully lower the Scotch egg into the frying pan. You can fry 2 at the same time, but I wouldn’t put in any more, or the oil will cool down too much.

Leave them to fry for about 7 minutes, turning them every now and then to make sure all sides are cooked properly.

Eat still hot, or leave them for a few hours and cool in the fridge. Serve with Worcestershire sauce or mustard.

scotch eggs frying IMG_9565 IMG_9571

About La dittatrice

After years of being based in Glasgow, I've recently made a home for myself in Turin, Italy, for the time being, at least. This blog is my captain's log. Here I note down what I did, and what I ate. A story, then a recipe. That's how this here works. Updates on Wednesdays.
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2 Responses to German Scotch eggs

  1. dellaia says:

    Er ligt ber nog een op me te wachten in de koelkast. Al vanaf 1851, naar nu blijkt. Die ga ik opeten met het lied in mijn hoofd.

    Like

  2. Pingback: Scotch Eggs | Shewolfinthevalley

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