Blackberry Scotch Eggs
There’s nothing more British than a freshly made scotch egg – and this one has an added fruity twist.
Makes
4
Prep time
20 minutes
Cooking time
10-12 minutes
Ingredients
- 5 medium free-range eggs, 1 beaten
- 400g good quality sausage meat or skinned sausages
- 150g blackberries
- 40g dried breadcrumbs
- 6 sage leaves, finely chopped
- To coat:
- 30g flour
- 60g dried breadcrumbs
- Oil for deep frying
- For the coulis:
- 150g blackberries
- 30ml balsamic vinegar
- 1tsp brown sugar
Method
- To make the coulis; place the ingredients in a small pan and simmer for five minutes until the fruit has softened. Remove from the heat and push the sauce through a sieve discarding the pips. Set aside to cool.
- 2. Bring a pan of water to the boil, carefully add four of the eggs and simmer for six minutes. Remove from the pan and immediately place in iced water to stop the cooking. Gently crack the shells and leave to cool in the water. Once cool, peel away the shells.
- 3. Combine the sausage meat with the blackberries allowing some to get crushed in the mix and stir in the 40g breadcrumbs, sage and some salt and pepper. Divide the mix into four. With wet hands shape a quarter of the mix into a round and flatten it. Add an egg and press the meat around until it is fully encased. Repeat with the remaining eggs.
- 4. Heat the oil in a deep pan or fryer to 160C. Place the beaten egg, flour and breadcrumbs on separate plates. Dip each egg first into the flour, then the egg, then the breadcrumbs. Carefully add the eggs to the hot oil - you may need to do this in batches depending on the size of your fryer - and cook for 6-8 minutes turning a couple of times, until the coating is golden. Remove and drain on kitchen paper before serving with the coulis.
Top tip: You can prepare these up to coating in breadcrumbs and chill in the fridge for 24 hours.
