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Scotch Egg with Lorne Sausage and Mashed Potatoes
A hearty and comforting Scottish take on the classic Scotch egg, served alongside crumbled Lorne sausage and creamy mashed potatoes. This dish combines familiar elements in a unique way, offering a taste of Scottish home cooking.
ð§ ææ
- 4 for Scotch eggs Large eggs(plus 2 for mashing)
- 500 g Pork sausage meat(from Lorne sausage, casings removed)
- 100 g Plain flour(for dusting)
- 200 g Breadcrumbs(panko or fresh)
- 1 kg Potatoes(Maris Piper or similar starchy variety, peeled and quartered)
- 50 g Butter
- 100 ml Milk(warmed)
- to taste Salt
- to taste Black pepper(freshly ground)
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
Boil the 4 eggs for 6 minutes for a soft yolk. Immediately plunge into ice water, then carefully peel.
â±ïž 6 minutesð¡ ããã®ã³ã: Cooling them quickly helps prevent a grey ring around the yolk. - 2
Divide the sausage meat into 4 equal portions. Flatten each portion and wrap it around a peeled boiled egg, ensuring it's completely covered and smooth.
- 3
Set up three shallow dishes: one with flour, one with beaten eggs (from the 2 for mashing), and one with breadcrumbs. Season the flour and breadcrumbs with salt and pepper.
- 4
Dredge each sausage-wrapped egg in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs. Chill for at least 15 minutes to help the coating set.
- 5
Meanwhile, boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
- 6
Mash the potatoes with butter, warmed milk, salt, and pepper until smooth and creamy. Keep warm.
- 7
Heat about 5cm of vegetable oil in a deep pan or fryer to 170°C (340°F). Carefully lower the Scotch eggs into the hot oil, two at a time.
- 8
Fry for 6-8 minutes, turning occasionally, until golden brown and the sausage meat is cooked through. Remove with a slotted spoon and drain on kitchen paper.
- 9
Crumble the Lorne sausage meat into a frying pan and cook over medium heat, breaking it up as it cooks, until browned and cooked through. Drain off any excess fat.
- 10
Serve each Scotch egg with a generous portion of mashed potatoes and the crumbled Lorne sausage. Garnish with extra black pepper if desired.
ð¡ ããã®ã³ã
- âEnsure the sausage meat is evenly distributed around the egg for consistent cooking.
- âUse a thermometer to maintain the correct oil temperature for crispier Scotch eggs.
- âDon't overcrowd the pan when frying.
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- Add chopped chives or parsley to the sausage meat for extra flavour.
- Serve with a side of pickled red cabbage or beetroot.
- For a spicier kick, add a pinch of cayenne pepper to the sausage meat.