Whoever created the sausage egg recipe should be given an award!!! It is my favorite snack in the world, one that I consume without any feeling of guilt or fear of consumption of calories! These round shaped finger foods are super convenient to serve at formal dinners and all sorts of events. You can even serve it as a main course at home. Kids love it, adults love it, everyone loves it! What is there not to love anyways! I remember taking them to a bridal shower sometime ago and the ladies didn’t believe they were home-made. I literally had to explain the procedure to them and showed some pictures I had taken while making them, before they finally believed. My recipe is very simple and I have tried to break down each step with the simplest words and the use of pictures so you can be guided by your eyes as well. I hope you try it some time… Let’s get started!
Prep Time: 25mins.
Cook time: 15mins.
Yield: 6 servings.
- 500g ground sausage meat
- 6 Eggs
- 3 table spoons plain flour
- 3 tablespoons spicy bread crumbs or plain bread crumbs
- ½ teaspoon dried thyme
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
- 1 knorr chicken cube
- Pinch of salt
- Vegetable oil for frying
- Set a pot on medium heat and add enough water to boil 5 eggs. When the water comes to a rolling boil, add eggs and reduce heat to low. Leave to boil for 10-15 minutes. Afterwards, turn off heat, allow eggs to cool down, peel and set aside.
- In a mixing bowl, thoroughly mix the sausage meat with the dried thyme, white pepper, cayenne pepper, knorr cube, nutmeg and a pinch of salt.
- In a small bowl, break the remaining egg and whisk thoroughly to combine egg white with yolk.
- Transfer the plain flour into a small bowl; do same with the breadcrumbs.
- On a flat surface, preferably a cutting board, coat a boiled egg with flour, scoop out some of the sausage meat and make a round shape. Place the egg on the sausage meat and gently wrap sausage meat around the egg, making sure the egg is fully covered.
- Dip the wrapped egg into the flour and ensure it is fully coated with flour.
- Dip the fully coated wrapped egg into the egg mixture, coat all over.
- Transfer into the breadcrumbs bowl and coat all over.
- Repeat the process with the remaining eggs. Transfer wrapped and coated eggs to a separate plate.
- Transfer vegetable oil into a wok, place on medium heat and leave to get hot.
- Fry the scotch eggs on both sides till golden brown. Do this in batches to avoid over crowding the pan.
- Transfer scotch eggs onto a plate lined with paper towel.