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For that perfect BBQ accompaniment try making scotch eggs using crushed Jacob’s Smokey Bacon Oddities.
Servings
6
servingsCalories
450
kcalFor that perfect BBQ accompaniment try making scotch eggs using crushed Jacob’s Smokey Bacon Oddities.
Ingredients
6 Free range eggs
1 Knob of butter
50g Finely chopped shallots
150g Minced pork shoulder
150g Minced pork belly
1 Sprig of thyme
1/4 tsp Mace
Pinch of cayenne pepper
4 Sage leaves, finely chopped
Salt and pepper
2 Eggs
50ml Milk
50g Flour
100g Crushed Jacob’s Smokey Bacon Oddities
Directions
- Bring a big pan of water to the boil, carefully lower in the eggs and cook for eight minutes so they are still slightly runny in the middle. Run under a cold tap until they are completely cold and carefully peel off the shells
- Mix the pork, herbs and pepper together in a large bowl
- Melt the butter in a pan and cook the shallots until soft, and mix into the other ingredients, seasoning well
- In a piece of cling film pat out a piece of sausage meat large enough to cover an egg
- Put the egg in the middle and, using the cling film, fold the egg around it so it is completely covered
- Remove the cling film and mould with your hands so there is an even thickness all the way around
- Repeat with all the other eggs and put in the fridge to firm up for the coating
- Whisk the egg and milk with a pinch of salt. Dust the eggs in the flour and shake off the excess, then dip in to the egg mix and mix through the Smokey Bacon Oddities, dip back through the eggs and into the crumb mix
- Place into the fridge to firm up for a few hours
- Heat a fat fryer to 180°c and brown each scotch egg for two minutes. Place in an oven at 200°c for 10 minutes and serve warm
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