I love food challenges. Various times I have been asked the universal Scotch egg question – “How do they get the egg in the meat? and the yolk is still runny?! I DON’T UNDERSTAND!” This conversation usually ended up with various suggestions of Scotch egg combinations as well as elaborate ‘how to’ ideas.
Whilst the other conversation participants get bored and move on to *politics and polymer science, obviously I have taken it upon myself, with no reluctance and with much joy, to explore the egg mystery.
*By ‘politics’, I mean cocktails; by ‘polymer science’, I mean biscuits.
200g plain sausagemeat (or 200g sausages)
200g pork mince
3 – 4 tbsp chopped mixed herbs (I used sage, parsley and thyme fresh from the garden. I know, awesome.)
A pinch of ground mace
½ tbsp English mustard
Splash of milk
100g panko breadcrumbs (SO much crispier than normal crumbs)
Vegetable oil, for frying
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