Scotch Eggs

Hard-boil four eggs, cool. Now peel the eggs and season all around a little bit with salt. Cut open the sausages and take out the meat. With wet hands, shape the meat around the eggs so that you get a ball. The meat should be as evenly distributed around the eggs as possible, and the eggs should no longer be visible.

Mix a raw egg in a baking bowl. Bathe balls in it and then roll in bread crumbs. Now fry the scotch eggs in a frying pan in hot fat on all sides over medium heat until brown. Also fry the pointed ends well, holding the scotch eggs vertically.

Then bake in a gratin dish at 200 °C for about 15 to 20 minutes. As an alternative to frying in a frying pan and then baking in the oven, you can also cook the Scotch eggs in the deep fryer. Ready – tastes warm and cooled.

Brush the outside of the hard-boiled eggs with a tiny bit of mustard or possibly tomato ketchup before applying the meat.

Scotch eggs can be served plain. But they taste just as good with: – sweet pickle (e.g. Branston) – brown sauce (available in English stores as well as sweet pickle) – mustard

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