Ingredients:

  • 4 large free-range eggs
  • 1 tbsp white vinegar
  • 500g good quality pork sausage meat
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp ground mace
  • Salt and freshly ground black pepper to taste
  • 100g all-purpose flour, seasoned with salt and pepper
  • 2 large free-range eggs, beaten
  • 150g panko breadcrumbs
  • 100ml good quality mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp English mustard
  • 1/2 tbsp lemon juice
  • Pinch of cayenne pepper (optional)
  • Vegetable oil, for deep frying

Instructions:

  1. Soft boil eggs until yolks are runny (about 6 minutes). Shock in ice water, and gently peel.
  2. Combine sausage meat, sage, parsley, mace, salt and pepper in a bowl. Mix well.
  3. Divide sausage meat into 4 equal portions. Flatten each portion in your hand. Wrap each egg completely in the sausage meat, ensuring no gaps. Chill for 30 minutes.
  4. Set up three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
  5. Roll each sausage-wrapped egg in flour, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs.
  6. Heat vegetable oil in a deep fryer or large pan to 175°C (350°F). Carefully lower Scotch eggs into the hot oil. Fry for 6-8 minutes, or until golden brown and the sausage is cooked through (internal temperature reaches 71°C/160°F).
  7. Remove Scotch eggs from oil and drain on a wire rack.
  8. Whisk together mayonnaise, Dijon mustard, English mustard, lemon juice, and cayenne pepper (if using) in a small bowl.
  9. Cut Scotch eggs in half and serve immediately with mustard mayo. Enjoy your weekend snacks!