Scotch Eggs or Huevos Escosses?

This recipe happened by accident.  Well kind of.

Any of my old school friends will tell you how much I used to love scotch eggs – once a week I would devour two of these beauties. Once the “big shop” had been done, lunch the next day was a cinch.  To be honest I still love ‘em but they are eaten a lot less frequently these days.  Well up until now………..

I’d wanted to attempt making my own scotch eggs for ages but for some reason never got round to it. When finally I decided I had to give it a go I also figured that I’d make some kind of subtle change.  I didn’t know what that alteration would be but with the Manchester Egg doing the rounds and talk of a Sheffield Egg I really wanted to try something a little more than just plain old pork sausage meat.

The very next day I bumped in to Levanter Fine Foods who introduced me to Sobrassada, a kind of spreadable chorizo.  The plan was hatched (sorry) and a scotch egg with a Spanish twist was the answer.  Probably not all that radical but it was enough to get me going…….

10 free range eggs Large bowl of ice-cold water 450g sausage meat (I actually used sausages with the skins removed) 1 heaped tsp fresh chopped thyme 50g Sobrassada Deep fat fryer or large pan of vegetable oil Flour Breadcrumbs ( I chose to use bought goldencrumb) 2 Tbsp milk

  • Preheat oven to gas mark 5 (190 c)
  • Place 8 of the eggs in a large pan of cold water with enough water to completely cover the eggs.  Place on medium/high heat
  • When the first big bubble breaks the surface cook the eggs for a further 2 minutes maintaining a steady roll but not a furious boil.
  • When the two minutes are up place the eggs in the iced water to stop them from cooking on any further.
  • While the eggs are cooling begin heating the oil. You should aim to heat to about 180 c.  I don’t have a fryer (or a thermometer for that matter) but trial and error has taught me that at 180 it takes about 1 minute to make a cube of bread perfectly golden.
  • Place the sausage meat, thyme and Sobrassada in a large bowl and mix well.  Best done with your hands.
  • When well mixed make 8 patties and lay out on some greaseproof paper
  • Put the flour and breadcrumbs in separate bowls.  In a third bowl combine the milk and remaining eggs – beat gently together.
  • When the cooked eggs have completely cooled, peel them and wrap in the sausage patties.
  • Roll the wrapped eggs in the flour, pat off any excess. Roll in beaten egg.  Cover in breadcrumbs.  Repeat the last two steps for a thicker “crumb”
  • Deep fry the crumbed eggs 2 at a time for 2 minutes ensuring they are golden all over
  • Place on a cooling rack.
  • When all eggs have been deep-fried place on a tray and cook in the oven for 10 minutes.
  • Remove from the oven – enjoy however you like!!

These eggs were delicious straight from the oven but were also tasty the day after for lunch with a salad.  However next time they will be prepped up ready for a picnic in the sun with an ale in hand!!

Oh and I know – I will invest in a thermometer!


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