We love Scotch eggs here and when my daughter seen this picture she said "can I have one now!?"
Scotch Eggs with Honey Mustard Dipping Sauce : Nothing beats a home-made scotch egg – ideal for a snack, school lunchbox or party canapés.
Preparation and Cooking time: 30 minutes
- 4 large eggs, free range
- 300g sausage meat i.e. pork sausage meat, such as Gloucester Old Spot
- 50g Rachel’s Low Fat Natural Yogurt
- 125g plain flour, seasoned with salt & pepper
- 1 egg, beaten placed in a bowl
- 180g dry breadcrumbs, placed onto a plate
- Vegetable oil, for deep frying
- Salt & pepper
Dipping Sauce:
- 150g Rachel’s Low Fat Natural Yogurt
- 2 tbsp whole grain mustard
Method:
- Boil the eggs in their shells until hardboiled. Leave to cool in a pan of cold water, this will help the shell come away cleanly. Shell the eggs when cool.
- Mix the sausage meat with the yogurt and season. Tip: you can use sausages in the skin, just remove the meat from the skin.
- Divide the meat mixture into 4 and flatten each out on a clean surface sprinkled with a little flour.
- Put the seasoned flour onto a plate or dish and dredge each egg into the flour.
- Place each round of sausage meat over the egg and wrap around so the whole egg is covered. Make sure the coating is as smooth as possible. Tip: flour your hands as this may help.
- Dip each sausage meat coated egg into the beaten egg and then roll into the breadcrumbs until you have a complete covering.
- Heat the vegetable oil in a deep heavy bottomed pan. Check the oil is hot by placing a breadcrumb into the oil and when it sizzles it is hot enough.
- Place each egg into the hot oil, take care use a slotted spoon. Deep fry for 10 minutes until golden, move the eggs around with the spoon.
- Remove each egg from the oil and drain on kitchen paper.
- Mix together the yogurt and the mustard until both are incorporated and serve in a dish alongside the scotch eggs.
