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Chorizo Scotch eggs recipe

Chorizo Scotch eggs recipe

24 ratings

A picnic favourite, the humble Scotch egg is taken to a new level when homemade. Although they may look difficult, these sunny day samplers are incredibly easy to prepare and come together in under an hour, including cooling time! Simply boil your eggs and gently peel, a few steps and a bit of care later you'll be enjoying gorgeous Scotch eggs in the sunshine. If you prefer a runny yolk, boil your egg for 5 minutes initially, instead of the suggested 7. See method

  • Serves 6
  • 15 mins to prepare and 15 mins to cook, 20 mins to cool
  • 508 calories / serving

Ingredients

  • 7 medium eggs
  • 4 tbsp flat-leaf parsley
  • 1 x 200g pack chorizo cooking sausages, skins removed
  • 200g pork sausages, skins removed
  • ½ tsp hot paprika
  • 100g (3½oz) plain flour
  • 100g (3½oz) breadcrumbs
  • sunflower oil, enough for deep frying

Each serving contains

  • Energy

    2115kj
    508kcal     25%

  • Fat

    33g 47%

  • Saturates

    9g 45%

  • Sugars

    2g 2%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 27.7g Protein 23g Fibre 1.8g

Method

  1. Put 6 of the eggs in a pan of boiling water. Bring back to the boil and simmer the eggs for 7 minutes for a firm set yolk. Remove the boiled eggs from the pan with a slotted spoon and plunge into a bowl of iced water to cool, then carefully peel off the shell.
  2. Meanwhile, put the parsley in a food processor and pulse until chopped. Add the chorizo, sausage meat and paprika, a little salt and lots of freshly ground black pepper and whizz until combined (if the mixture looks a little thick, add 1 tbsp of cold water), then divide into 6 balls. Flatten the balls into large discs and place each one on a small piece of clingfilm.
  3. Dust the boiled eggs with a little flour and then wrap the sausage meat around each egg, using the clingfilm to help you. Make sure they are well sealed. Chill for 20 minutes to firm up.
  4. Preheat the oven to gas 5, 190°C, fan 170°C. Put the remaining flour and the breadcrumbs on two separate plates and season well, then crack the remaining raw egg into a shallow dish and beat lightly. Dip the sausage coated eggs in the flour, followed by the egg and then the breadcrumbs. Repeat until all the eggs are coated.
  5. Fill a large saucepan roughly halfway with sunflower oil (enough to just cover the eggs) and heat to 190°C using a kitchen thermometer. If you don’t have a thermometer, you can test the temperature by dropping a cube of bread into the oil. If it turns golden in 30 seconds, it means the oil is hot enough for the eggs. Using a slotted spoon, lower the eggs into the oil two at a time and fry for 2-3 minutes, until golden. Remove with the slotted spoon, drain on kitchen paper and then put on a baking tray. Repeat with the rest of the eggs.
  6. Bake the eggs for 10 minutes, until golden. Remove from the oven and leave to cool for 2-3 minutes. To serve, slice in half and serve warm, if you like, or at room temperature.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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