Scotch Egg with Homemade Vegetable Crisps

Boiled eggs wrapped in sausage meat, breaded and fried, served with crispy sliced root vegetables and tangy piccalilli.

Meat Fried Pub Food Eggs Vegetable Crisps

Estimated Nutrition

Calories

712.6

kcal / serving

2850.4 kcal total

Carbs

55.7g

per serving

222.8 g total

Fat

39.1g

per serving

156.4 g total

Protein

34.6g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

jar

Piccalilli

Ready-made, to serve

Dairy

piece

Egg

Free-range

GrainsCereals

Plain Flour

Seasoned with salt and pepper

100

Breadcrumb

Fresh

Meat

400

Lincolnshire Sausage

Skins discarded, good-quality

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

Vegetables

piece

Sweet Potato

Peeled and finely sliced

piece

Potato

Medium, peeled and finely sliced

piece

Beetroot

Raw, finely sliced

piece

Carrot

Finely sliced

Method

Boil four eggs for 5 minutes, then cool in iced water for 10 minutes and peel.

Divide the sausage meat into four portions and wrap one portion around each egg.

Coat eggs in seasoned flour, then beaten egg, then breadcrumbs before chilling for 30 minutes.

Heat a deep-fat fryer or heavy saucepan with oil to 160°C.

Fry the Scotch eggs for 7-8 minutes until golden and drained on paper.

Fry sliced vegetables in batches for 2-3 minutes until crisp and season with salt and pepper.

Halve eggs and serve with vegetable crisps and piccalilli.