Recipe: Scotch eggs
Michael O’Connor, from The Barking Dog in Belfast, has teamed up with Flahavan’s to make sure you’ll really enjoy getting yours!
What you'll need
150g sausage meat
50g Flahavan’s Irish Porridge Oats/Flahavan’s Irish Organic Porridge Oats
1 small onion
1 clove garlic
6 sage leaves
1 small egg
40ml olive oil
4 large eggs
FOR THE Coating
150g Flahavan’s Oats
Dice the onion and garlic and chop the sage. Fry these in olive oil and leave to cool. Combine the sausage meat and Flahavan’s oats with the small egg then mix with the onion, garlic and sage in a bowl. Cover and leave in the fridge.
In boiling salted water, cook the four large eggs for six to eight minutes (depending on how hard you like your eggs). Remove the eggs with a slotted spoon and plunge into iced water. Keep the pot of boiling water on the boil.
Peel the shells off the boiled eggs (keep these in the ice bath). Divide the sausage mix into four. Form the sausage meat into a pancake shape large enough to encase an egg. Place one egg in the centre and gently pull the edges up and around, being careful not to break the egg. Form into a ball using the palms of your hands.
Roll the covered egg in cling film and tie each end like a Christmas cracker to form an airtight seal. Repeat for the other three eggs. Place each wrapped egg in boiling water for seven minutes until the sausage meat is cooked. Remove from the water using a slotted spoon and place into an ice bath.
For the coating, put the flour, whisked eggs and Flahavan’s oats into three separate bowls and dip each egg into the flour, then the egg and finally Flahavan’s oats.
Deep-fry the Scotch Eggs until golden and place in preheated oven at 180°C/gas 4/350°F for four minutes.
To serve, cut in half and enjoy with brown sauce.