|Here, the elders and Remi are forming and dipping the scotch eggs, preparing them to be fried.|
|Imi frying the scotch eggs. Notice the special extra long chopsticks used for frying.|
1 1/2 lbs sweet sausage or ground pork
2 teaspoons Worcestershire sauce
Pepper and Salt (If using ground pork- not necessary if using bulk sausage)
4 peeled hard-boiled eggs
flour on a plate
1 beaten egg in a bowl with a little bit of water added
Panko or other bread crumbs on a plate
Oil for frying, if you are frying
Mix the meat with the Worcestershire sauce. I just sprinkle the Worcestershire sauce on the meat in the tray the meat comes in. Then I mix it with my hands, then flatten the meat back out into the tray and cut it fourths. Divide the meat into four equal parts. Shape each 1/4 around a hard-boiled egg by flattening the meat in a circle, then completely enclosing the egg. Dip the balls into flour, then egg, then panko bread crumbs, coating well with each. When well- coated fry the balls in hot oil or bake in the oven at 375 until lightly browned- about 25 minutes (much fewer calories, but not how it is traditionally done.) Makes 4 scotch eggs.
Here are some pictures of some I made at home in America. I used sausage and baked them in the oven. They turned out really good!