How do you like your Scotch Egg?
Who does not like a freshly cooked Scotch Egg, with warm runny yolk.
I have tried a number of different Scotch Egg recipes and have played around with the fillings. Black Pudding is great finely diced and mixed in with the sausagemeat. Another favourite is diced bacon. When I have cooked these in the past I have always put a breadcrumb based crust on them. I either make them fresh but I also think Panko breadcrumbs work great.
This recipe was partly inspired by Tom Kerridge’s Dopamine diet book. He has a lovely recipe in there which is squid rings but with a pork scratching crust. So that got me thinking why not mic the pork scratching crust with a Scotch Egg.
The other ingredient I also included was Heston’s Alder Smoked Streaky Bacon, finely diced and mixed in with the sausagemeat.
So does it work?
I really think it does work. My family is always quick to give me feedback on the good, the bad and ugly and this one definitely got a thumbs up. I can see it not being to some people’s taste but if you like Scotch Eggs and you like Pork Scratchings you will not be disappointed.
Also cooking this on the indirectly on the BBQ, with a couple of wood chunks injects a subtle smokiness to the Scotch Egg. It works equally well just cooked directly in the oven but I would encourage you to try these on the BBQ.
Smokey Scotch Egg with a Pork Scratching Crust
- Prep Time30 min
- Cook Time35 min
- Total Time1 hr 5 min
For the Scotch Egg
- 4 Large Eggs (as fresh as you can get them)
- 12 good quality Pork Sausages
- 3 slices of Heston's Alder Smoked Streaky Bacon
- 2 bags of Pork Scratchings
Start by bringing a pan of water up to the boil and then carefully place the Eggs in the pan.
If you want the yolk to be runny, boil the eggs for around 5 minutes (a little over will be fine).
Before you start cooking your eggs, prepare a bowl of cold water. When your eggs are ready to remove from the boiling water place directly into the cold bowl of water. This will help you when you come to peel your eggs.
Next prepare your sausage meat whilst the eggs cool. Slice the skins from the sausages and place the sausagemeat in a bowl. You do have an option of saving some time here by buying the sausagemeat.
Finely slice the bacon and mix well with the sausagemeat.
The next step is to crush your pork scratchings. Leave them in the packet and use a rolling pin to finely crush them. Once completed empty into a clean bowl.
Back to the eggs. This bit can be bit fiddly. Remove the eggs one by one from the bowl of cold water and gently peel. To start this off I gently tap one side with a teaspoon and then start to peel. I try to get under the skin of the egg which helps pull larger pieces of the shell off. Repeat for all the eggs.
Take a good chunk of the sausage meat and flatten in your palms until around 5mm thick and roughly circular in shape. Gently place a peeled egg in the centre of the flattened sausage meat and gently wrap the edges up and over the egg. Keep working the sausage meat until the egg is fully covered and then gently roll and compress the ball until there are no joins visible. Make sure you do this step thoroughly to prevent your eggs opening up / splitting.
The next step is to then roll the ball of sausage meat in the crushed Pork Scratchings until the whole ball is covered.
Repeat this process for all your eggs.
To cook get your BBQ to around 150-200°C and cook on a baking tray, indirectly for around 30 minutes. After 30 minutes you can move them briefly to a direct heat to brown and crisp up. When cooking over direct heat make sure you keep a careful eye on them so you don’t burn them.