Phew, this post is a bit long and it would feel like you are scrolling forever to get to the end. I tried to put the photos side by side but my html coding is not up to scratch as yet, so the photos were all over the place :-).
Last week, we had a bit of a food sesh at a friend's house and I made this modified version of the scotch egg. The original recipe found here did not have cayenne, onions or stock powder. I added these because in Sierra Leone, we add chili and stock to all savory recipes. Yes, I know, it's British and I am not trying to claim it, but I believe I have done a pretty good job here.
The ingredients I used are:
|Wash and roughly chop onion, chives and parsley, then pulse in a food processor .|
|Remove skin from sausages, add to the food processor with the mince, mustard, cayenne, black pepper and stock powder.|
|Pulse to combine (takes about two minutes)|
|Divide mixture into equal parts, cover with clean kitchen towel.|
|Now, boil eggs for 5 minutes, remove and pop straight into iced cold water to stop the cooking process, then gently peel.|
|Wrap eggs in sausage patty|
|Roll in flour|
|Then in egg wash (I used two eggs and 1/2 cup milk)|
|Then in bread crumbs|
|Over high heat, fry in hot oil till it's golden brown|
|Bake in preheated (180C) oven for 10 minutes to cook the meat properly|
|Cool for 5 minutes, cut and serve. Enjoy.|