Scotch Eggs

Put the quail eggs into a large saucepan. Bring to a boil and then allow them to continue boiling for 3 minutes. When the 3 minutes are up, quickly lift the eggs out of the water with a slotted spoon and plunge into a big bowl of cold water. Peel and set aside.

Remove casings from the sausages and combine the ground sausage with all the seasonings in a large bowl (salt, pepper, Worcestershire sauce, parsley, rosemary or anything else you desire). I´ve eaten Scotch eggs with the sausage meat combined with smashed potatoes.

Take about 1/4 cup (or as much as you feel will cover the egg) of the sausage mixture, spread it out on some cling film, put a hard-boiled egg on top and use your hands to mold the sausage around the egg. Repeat with the rest of the eggs and sausage mixture and set aside.

Put the breadcrumbs in a shallow bowl. Lightly beat the eggs in another shallow bowl. Coat the meatballs with breadcrumbs, then with beaten egg and again with another coat of breadcrumbs. Set aside while your oil heats.

Heat a large pot with the olive oil in it. Heat over medium heat until a couple of breadcrumbs sprinkled into the oil sizzles.

When oil is hot add the Scotch eggs, making sure you don’t crowd the pan. Fry them for 2 minutes on each side.

These eggs are perfect to take to a picnic or transport anywhere because they won´t disintegrate en route. You can serve them with a tomato sauce, ketchup, salsa, a salad and other alternatives. Eating outdoors can make people extra-hungry so these are perfect as it´s a very complete food. I dipped them in some of my some “salsa española” (Spanish sauce) which you can see on the related blog link.