Fancy trying something a little out of the ordinary? So did Oli and Dom, the guys behind new Scotch Egg brand Scotchtails who we spoke to in the Sunday Supplement. They have kindly shared the recipe for one of their famous eggs, so have a go at making one yourself…
Scotchtails Roast Duck and Stuffing Scotch Egg
- 12 scotch eggs
- 4 duck legs, seasoned with salt and pepper roasted at 200 degrees, cooled and shredded
- 600 g good quality sausage meat, simply seasoned
- 1 large onion
- 2 tbsp oats
- 2 tbsp breadcrumbs
- A handful of sage
Dice and fry the onion on a low heat with a knob of butter.
Add sausage meat once onion is soft.
Add cranberries and fry for further 3 minutes.
Add oats and water, then breadcrumbs until moist.
Season with salt and pepper and taste.
Allow the stuffing and the shredded duck to cool in the fridge before mixing and using a hand blender to achieve a malleable consistency.
Place 12 eggs in boiling water for 6 minutes 45 seconds before plunging into iced water.
Wrap around 85g of the meat mixture around each egg.
Whisk some egg to coat the newly formed balls before rolling them in breadcrumbs. Repeat this step adding another layer of egg and breadcrumbs.
The scotch eggs are now ready to be cooked. We fry our eggs but they can also be baked. For best effect bring a pan containing a few inches of oil up to temperature. This can be checked by placing a small piece of bread in the pan, it should sizzle and crisp fairly quickly.
Fry for around 5 minutes until the scotch eggs are nicely browned and crispy.
Image property of Scotchtails.