Homemade Scotch Eggs

• 11 large free-range eggs
• 800g quality sausage meat/pork mince
• 1 small red onion, finely chopped
• 1 small bunch of fresh parsley,  finely chopped
• ¼ fresh nutmeg
• 1 tbsp wholegrain mustard
• 1 tsp Worcestershire sauce
• 85g plain flour
• pinch of paprika
• 175g good-quality white breadcrumbs
• vegetable oil

Begin by boiling your eggs. Bring a pan of water to a boil, add your eggs for 4 minutes, remove and plunge into ice-cold water (this will stop the cooking process). Carefully peel them and set them aside.

Mix together your sausage meat, onion, parsley, nutmeg, mustard and Worcestershire sauce and season generously with salt and pepper. Divide the mix into 8 balls and flatten them out. Mould the meat around the cooled eggs (being gentle as your eggs will still be super soft on the inside).

Now we need to pané (breadcrumb) your scotch eggs. To one bowl add your flour with a pinch of paprika, to another bowl whisk 3 eggs, and pour your breadcrumbs into a third. In the same order, dip your meat wrapped eggs – first flour, then egg, then breadcrumbs.

Put a deep saucepan on medium heat and fill it halfway with vegetable oil or sunflower oil (both have high smoking points so are great for frying).

Use a thermometer to check the temperature and get your oil to 175°C. If you don’t have a thermometer use the end of a wooden spoon and dip it in the oil. If you see small bubbles form around the wood and float up, you’re ready to fry!

Carefully lower your eggs in, one at a time, with a slotted spoon and fry for 4 minutes. Giving it a little rotate every so often until they are golden and crisp all over. Dry on kitchen paper to remove any excess grease. These will be cooked to perfection, but if you’re nervous you can always bake in the oven a little longer for peace of mind.