We got some sausage meat from a supermarket bargain bin the other day and result was these lovely scotch eggs:
They were surprisingly easy to make. We looked at a couple of recipes to see how to make them and it's a case of boil the eggs, shell them, sprinkle them with flour, wrap them with blobs of sausage meat, dip them in beaten egg then breadcrumbs, and fry them. There's a good recipe and a brief history of the scotch egg here. I have to say, having seen the amount of oil they absorb as they cook they are terribly unhealthy, but deeply tasty and filling. And they're as different from supermarket scotch eggs at they could possibly be - no rubbery old egg rattling around inside a thin shell of grey meat, coated in orange crumbs. Oh no indeed; think fresh egg in a thick jacket of good quality, seasoned meat and tasty breadcrumbs, served with a blob of wholegrain mustard.
It's been a lazy Sunday where once again we'd planned on picking elderberries but were thwarted by the weather. However we had four litres of fresh grape juice in the fridge from when they were on offer in Fultons so we started a batch of white wine with it. I'm concerned that the juice may have been too cold and killed the yeast though, but I'll know for certain if it hasn't started fermenting by the end of the day.
I have to say I dont care much for supermarket scotch eggs as you say very rubbery and not very nice but yours look very appealing and of course you know what goes into them!
ReplyDeleteThese ones are a world away, I recommend them.
DeleteAre you using dry yeast? It won't suffer from the cold it will just have a longer lag phase. If your worried run a really shallow warm bath and sit your fermentation vessel in it for an hour to up the temp and activate your yeast. p x
ReplyDeleteThanks for the great tip, I'll remember that one.
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