My fishing pal, Richard, wanted to lose a bit of weight so he started making a lot of his food for himself. He says he found this recipe on Slimmer’s World, but I could never find it on-line, so here it is…just as he did it…with a few additions by me
One pack ( 6) Heck 97% Sausages, or see text for others that are suitable
Half a box (3) of Medium size Eggs, maybe some fancy ‘golden yolkers’?)
For the crumb:
Panko Breadcrumbs, somewhat crushed with a rolling pin inside a plastic bag. Half and half equal quantity with :
Mixed Herbs, a pinch
Dried Sage, another pinch
Schwarz Chicken Seasoning, a quarter of a teaspoon.
Mild Curry Powder, a quarter of a teaspoon
Black Onion Seeds, ( Nigella)… a pinch
Cumin seeds, … a pinch
Caraway seeds, … a pinch
Black sesame seeds, a pinch
Fennel seeds, …. a pinch
Orange powder food dye..just a pinch …. optional.
Surprisingly complex bit: How To Boil ( and peel) Eggs!
Take your eggs out of the ‘fridge the night before and lay them on their sides. This will allow the yolk to go back to the middle so you won’t have yolk right at the edge of the white. The egg in the scotch egg shown cut in half above was only laid on its side for 3 hours……not quite enough as you can see! The fresher the egg the longer it will take the yolk to migrate back to the middle again as the white is stills tiff and hasn’t taken on any water through the porous shell yet. Ain’t eggs technical?
Place the eggs into a saucepan of cold water and bring them to the boil reasonably gently to let them heat through evenly. Once boiling, open the pan lid a crack, move the pan partly off the heat to keep an even gentle ‘rolling’ boil for eight minutes exactly for medium sized eggs.
Lift them from the boiling water and put them into a bowl of cold water for one minute. Change the water for more cold water. This cools the egg quickly and prevents an unappetising ‘green ring’ in the yolk. It also slightly toughens the rubbery membrane under the shell a little, making it easier to remove, but leave them in the cold water too long and this membrane becomes bullet-proof! Just ask any cook who’s had to peel 200 for egg-mayo sandwiches!! I swear eggs didn’t have this bluddy membrane when I was a lad and it drives cooks mad these days!
Now take them out one at a time and tap the shell on the roundest end to crack the shell slightly, there’s a little air pocket there, that gets bigger if the egg is old…that’s why old eggs float in water. Peel the shell off just there, and the membrane beneath too and put them back in the cold water for another three minutes to let water creep under the membrane making it easier to get off……hopefully!
Now, with luck, you should be able to peel the shell and membrane from the eggs easily with no torn whites and no yolk showing. I do this underwater in the cold water pan as it helps the shell and membrane lift away and lets you see if you missed any. Ruddy eggs….it didn’t used to be this hard….what are they feeding these chickens now?
Chill the eggs for an hour in the ‘fridge in a plastic bag with a dry sheet of kitchen paper in there to dry the outsides. Then remove them from the ‘fridge and gently cut them in half with a whetted knife so you don’t tear the white or smear the yolk..
Make up your chosen crumb mixture and put this spread evenly over a cold plate.
Using the point of a knife cut the sausage skins from top to bottom and peel them from the sausages.
Take a skinless sausage and rub the meat into a round patty and bring it up the rounded sides of an egg half. Be careful not to smear the egg yolk, press the meat onto it, don’t push it sideways.
Place the scotch eggs flat side down onto the crumb mixture and carry on with the remainder. Go back to the first one and turn it to coat the curved side of the scotch egg, rolling it in the mixture to get an even coating. DO NOT RE-USE CRUMB MIXTURE THAT HAS BEEN ON THE PLATE WITH THE RAW SAUSAGEMEAT…THROW IT AWAY.
Turn the oven on to 180 Degrees C, or Gas Mark 4 whilst the crumb firms up.
Bake the scotch eggs in the oven for 20 minutes, twisting sideways once to release them from the baking tray mid way through…..cool on a cooling rack by the window until cool enough to refrigerate under kitchen paper to keep the crumb crisp..
You can use other sausages, but go for ‘low fat’ ones, you can do a whole sausage to a half egg, but they’ll need 25 minutes cooking then. If you use bigger eggs they need longer boiling…ten minutes for Extra-Large.
Sausage Facts: Sausages used to be sold by the pound in the UK, and many still are, but it isn’t legal to list the weight in anything other than Metric…a pound is 454 grams. You used to get eight sausages to the pound so each sausage was 2 ounces, or 56.75 grams In the catering world they were called ‘Pork 8s’. Chipolatas were in a thinner, sheep’s gut, casing and were 16 to the pound, ‘Pork 16s’ and cocktail sausages were the same with an extra twist in the middle to turn them into ‘Pork 32s’.
Nowadays, most fancy sausages are often in a smaller pack, usually containing only six sausages…just like the Heck 97s I used for this recipe. They come in at 400 grams for 6 which makes them 66.66 grams, so they are a tiny bit bigger than the old British bangers.
But some modern sausages, to hide the expense, are sold in 375 gram and even 350 gram packets for six which works out at 62.5 grams and 58.33 grams respectively. Okay, they are a tiny bit bigger than a traditional banger…but you’re only getting six, not eight!
They’re all close enough size-wise to cover a medium egg though, but do be aware of what you are being tricked into paying for a so-called ‘premium product’. All sausages have water added to the rusk, the breadcrumbs that bind the meat together….just how much water affects the weight considerably and sausages are sold by weight……….Weight watchers own sausages are so watery they are utterly useless and there’s a few others out there adding vast amounts of water. Ingredients are listed by Law in the order of greatest downwards, just look at this for Sainsbury sausagemeat:
INGREDIENTS:Pork (84%), Water, Rice Flour, Gram Flour, Salt, Onion Powder, White Pepper, Maize Starch, Fresh Sage, Nutmeg, Sage, Preservative: Sodium Metabisulphite (Sulphites), Coriander, Antioxidant: Ascorbic Acid; Dextrose.
Water, by weight, is the second greatest ingredient! And this is their top of the range sausagemeat with just 17.9% fat, they do another at Christmas only that is 30% fat……
I tend to go for low fat sausages as they don’t split open in the oven as the water evaporates and the fat renders out. Buying loose sausagemeat seems to simply guarantee a failure as it has so much water in it.
These Scotch Eggs are great for anglers who want to eat with only one hand…put your rod down and you’ll miss the only bite of the day … and being ‘half shaped’ they don’t roll away. I should warn you that after you get used to them being pretty different to the shop bought ones you may find them a bit addictive. I did.
Richard, they don’t work! I ate twenty a week and didn’t lose so much as half a pound!