Friday, 11 August 2017

Scotch Eggs with a Pork Crackling Crumb

Scotch Eggs with a Pork Crackling Crumb

I have made many Scotch Eggs but by adding Mr Trotter’s Great British Pork Crackling you are adding an extra delicious crunch that put these Scotch Eggs on another level!  A definite must try!


Serves 6
Prep time:  15 minutes (plus 20 minutes chill time)
Cooking time:  15 minutes
25g butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
500g good quality sausagemeat
Small handful of fresh flat-leaf parsley, finely chopped
5 fresh sage leaves, finely chopped
1 tbsp English mustard
Sea salt & freshly ground pepper
6 eggs
50g plain flour
2 large eggs, beaten
40g panko breadcrumbs
Vegetable or sunflower oil for deep-frying


Preparation method
1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 
2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.
3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.
4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.
5.  Blitz the pork crackling in a blender and mix with the breadcrumbs.  Place the flour, eggs and crackling crumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the crackling crumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.
6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.
7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!
  • Click the link below to find out where to buy the delicious Mr Trotter’s Great British Pork Crackling.  I would buy a few packets and you must also grab a few bags of Mr Trotter’s Proper Potato Crisps – the best crisps I’ve ever tasted!

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