Photo: Joseph Gonzalez
Wee Scotch Eggs
13 ingredients
openrecipes
Although it's not hard, this recipe does have a few stages – but bloomin' hell, it's worth it. Bizarrely, it's not much more effort to make 30 than it is to make 12. Once you are set up, you're ready to go. Eat these while they are hot, crispy and still oozy in the middle, or if you want to go down the picnic route, just boil the eggs for an extra minute.
Estimated Nutrition (whole recipe, rough)
1138
Calories
36g
Protein
48g
Fat
138g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 higher-welfare Cumberland sausages, roughly 300g
- ½ teaspoon sweet paprika
- 1 sprig fresh rosemary, leaves picked and very finely chopped
- 1 sprig fresh sage, leaves picked and very finely chopped
- 1 whole nutmeg, for grating
- sea salt
- ground pepper
- 3 handfuls plain flour
- 2 free-range eggs, beaten
- 125 g white breadcrumbs
- 12 free-range quail's eggs
- vegetable oil, roughly 2 litres
- 1 new potato, for testing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes