Scotch Eggs

Recipe from The Sausage Book by "Nick Sandler, Johnny Acton" (Kyle Books, 2011)

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• 1 pound 5 ounces pork, finely ground (coarsely ground meat won't hold together)
• 1.8 ounces finely blended fresh
• bread crumbs
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• heaping 1/2 teaspoon ground mace
• 1/2 teaspoon ground cardamom
• 6 boiled eggs (boil them from cold; once up to temperature, boil for
• 7 minutes, then refresh under cold running water and peel)
• all-purpose flour, for coating
• 1 egg, beaten
• 7 ounces coarsely blended bread crumbs, made from fresh bread with a good texture
• oil, for deep-frying

If ever a food needed rehabilitation, it is the once not-so-humble Scotch egg. Invented by Fortnum & Mason in 1738, it has become horribly degraded in the form of inexpensive mass-produced versions, but by making your own you can help restore this picnic delicacy to its former glory. We fry our Scotch eggs in a large wok. In a large bowl, mix together the ground pork, the finely blended bread crumbs, salt, pepper, mace, and cardamom. If you have latex gloves (a must for sausage-making enthusiasts), don a pair and do it with your fingers. Divide the mixture into 6 balls. Coat a peeled egg in flour. Flatten a ball of sausage meat and carefully squeeze it around the egg. Roll the ball in flour, dip it into the beaten egg, and finally roll it in the coarsely blended bread crumbs.

Repeat this process with the rest of the eggs.

Heat the oil to 320ºF in a wok and fry the Scotch eggs until golden brown, 8 to 10 minutes.

Serve with mustard mayonnaise or piccalilli.

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