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Scotch Eggs & a Guinness Cocktail


My mother used to make this treat for us but I had long forgotten just how good Scotch Eggs were until I had a late evening ‘snack’ at ‘The Reading Room’ located off the lobby at, The Four Seasons in Dublin.


4 large eggs.
10 oz sausage meat
1 tbsp fresh chopped parsley
1 finely chopped scallion or 1 tbs of onion
6 oz plain flour, seasoned with fresh salt & pepper
1 beaten egg
6 oz breadcrumbs
vegetable oil for deep frying (to almost cover the eggs)
salt and pepper to taste

  1. Place the eggs in a pot of moderately boiling water over for eight minutes.

2. Drain and cool the eggs under cold running water, then peel.

3. Mix the sausage meat with the parsley and scallions in a bowl and season well with salt and freshly ground black pepper.

4. Create a flat oval of about 5 inches x 3 inches of the sausage meat.

5. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.

6. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

8. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. and fry each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.




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