Eggs are wrapped in bacon, then coated in sausagemeat and covered in breadcrumbs before being deep-fried in this bacon-wrapped scotch egg recipe. Perfect as a dinner party starter or as a picnic snack.
- 12 eggs
- 800g sausagemeat or sausages of choice with the casings removed
- Small handful freshly chopped parsley
- 2 tsp. mustard powder
- 2 tsp. Worcestershire sauce
- 2 tsp. mace
- 9 rashers smoked bacon, briefly cooked just so they are not raw
- 85g plain flour
- 200g breadcrumbs
- 1 litre veg oil
- Salt and pepper
Put 9 of the eggs into a large saucepan. Cover with cold water, bring to the boil and cook for 5 minutes. Take the pan off the heat and plunge the eggs immediately into a bowl of cold water.
Put sausagemeat, parsley, mustard, Worcestershire sauce, mace, salt and pepper and 1 more egg, beaten, into a bowl. Mix together really well.
Beat the remaining two eggs in a shallow dish, then season the flour and spread on a plate, then spread the breadcrumbs on another plate.
Once the eggs are cool, carefully peel, making sure that there are no bits of egg shell anywhere.
Wrap each egg in 1 slice of bacon, then dip into the flour, making sure to remove excess. Take some of the sausagemeat and flatten on your hand, then wrap around the egg and pinch to enclose the egg. Pat so that the mince tightly encloses the egg.
Next, dip into the egg, then into the breadcrumbs, making sure they are well coated. Put onto a tray and chill for at least 4 hours.
To cook, heat the oil in a large pan until medium hot. Add bread to test if the oil is hot enough, if you like - a cube of bread should turn golden in about 1 minute. Add the eggs, carefully, one at a time. Fry for 5 minutes or until crisp and brown, then drain. Put onto kitchen paper to drain of excess oil.