Pickled scotch eggs
We cooked these in Manchester as our answer to the famous Manchester egg. We had the idea to do this when in bars in Scotland, drinkers would take a pickled egg, mash it into a bag of cheese and onion crisps and wash this mess down with a pint… terrible as it sounds we have turned it into culinary keeper.
Ingredients
- 6 pickled eggs
- 2 tbsp celery salt
- 60g/2oz plain flour, seasoned with salt and pepper
- 600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins
- 100g/3½oz Japanese panko breadcrumbs
- 1 x 30g packet cheese and onion crisps, crushed
- 2 free-range eggs, beaten
- vegetable oil, for deep-frying
Method
Take a pickled egg and roll it in celery salt, then seasoned flour.
Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape.
Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture.
Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through.
