Jamie's Great Britain
By Jamie Oliver
About the recipe
These mini Scotch eggs are little mouthfuls of meaty, crispy heaven. 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.
Recipe From
4 higher-welfare Cumberland sausages (roughly 300g)
½ teaspoon sweet paprika
1 sprig each of fresh rosemary and sage
1 whole nutmeg, for grating
3 handfuls of plain flour
2 large free-range eggs
125g white breadcrumbs
12 free-range quail’s eggs
vegetable oil (roughly 2 litres)
1 new potato, for testing
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