|Recipe||Full Barnyard Massacre|
4 Free Range Eggs
250 grams of fresh sausage meat
3 slices of smoked streaky bacon
150 grams of good quality black pudding
4 tablespoons of vegetable oil
1 garlic clove
1 stem of coriander
2 tablespoons of smoked paprika
1 teaspoon of honey
1 teaspoon of whole grain mustard
100g of golden breadcrumbs
Place eggs in a pan of boiling water for 6 minutes precisely. Drop in slowly so they don’t crack on the bottom of the pan.
Whilst this is boiling place bacon and black pudding in a hot frying pan and fry in the vegetable oil. Make sure not to overcook the black pudding about a minute and a half should work well.
Once cooked remove and allow to cool and place on a wire rack. Remove the eggs from the boiling water tip straight away into ice cold water then peel quickly taking care to leave them intact and leave in the cold water.
Place your sausage meat in a bowl, add 1 teaspoon of salt (Don’t over salt as you have very salty items already) crumble your black pudding, finely dice your bacon then add to the sausage mix. Very finely chop the coriander, grate your garlic clove then add the paprika, honey and mustard then thoroughly mix together don’t be to firm as you don’t want to break up the ingredients.
Cover your work bench in cling film.
And lay the sausage mix about half a centimetre across so it is perfectly flat in all areas then evenly distribute the eggs on the sausage meat.
Repeat this then place in the fridge for 4 hours but ideally overnight.
Heat deep fat fryer until 110 degrees. Mix bread crumbs a 1 teaspoon of salt and place in a bowl. Beat 3 eggs in a separate bowl and place next to the breadcrumbs.
Then Pane. Ideally with 2 people but quick movements and a pair of gloves can help. unwrap the scotch eggs, roll through the egg then place in the breadcrumbs. Switch gloves then roll through the seasoned crumb mix and place on a plate and slowly drop in a deep fat fryer.
Should take 8-12 minutes until ready you must make sure the sausage meat is cooked through. The thicker the outside the longer it will take plus the lower the heat needs to be. Use either a temperature probe poke into the meat not going all the way into the egg in the centre. Will need to read 70 Degrees or more. Then boom! Finito