This Dish Is Super Popular In The U.K. But Rarely Served Here Few Know What It Is & How To Make It

Now we are not too sure what to serve this with, we assume that you eat it alone as a snack but I am sure someone can chow down on three to four of these and call it a meal; though it might be a little rich.

Here Is What You Need To Do…

The Ingredients To Gather:

10 large free-range eggs , 2 beaten

800 g quality sausage meat

1 small bunch fresh chives , finely chopped

1 small bunch fresh parsley , leaves picked and finely chopped

1 whole nutmeg

1 tablespoon English mustard

sea salt

freshly ground black pepper

plain flour , for dusting

150 g good-quality white breadcrumbs

2 litres vegetable oil

3 tablespoons vegetable or corn oil

The Directions To Follow:

1. Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water.
2. Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper.
3. Have 3 plates ready – one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.
4. Dip into the beaten egg, followed by the breadcrumbs.
5. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF.
6. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.
7. Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions.

Finished!

Yeah Or Yuck? Tell Us If You've Had These Before & How They Turned Out.

Good Luck & Enjoy!

Article Source: Jamie Oliver