’Nduja scotch eggs
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Scotch eggs with a creative twist
For this recipe the juicy sausage meat is laden with spices and ’nduja then wrapped around a soft-boiled Burford brown egg, which when cut open oozes a jammy amber colored yolk. The outside of the scotch egg is coated in flour, beaten egg and panko crumbs then, unapologetically, deep fried until it reaches a dark golden brown color.
Inspired by
Inspired by the restaurant Levan, I created a black garlic caramel sauce in place of a more traditional chutney. The caramel is bitter, sweet, and deeply nuanced. The black garlic is an unusual addition, and is reminiscent, at least to my palette, of strong balsamic vinegar. To be sure the caramel isn’t for everyone, but a healthy forkful of piping hot scotch egg with all its savoriness and spice, enthusiastically dunked into the warm garlic caramel, well I challenge you to find a more pleasurable bite. If the idea of mixing garlic and sugar upsets you, go ahead and pair with a spicy chutney. Enjoy!
’Nduja scotch eggs with black garlic caramel sauce
For this recipe the juicy sausage meat is laden with spices and ’nduja then wrapped around a soft-boiled Burford brown egg, which when cut open oozes a jammy amber colored yolk. The outside of the scotch egg is coated in flour, beaten egg and panko crumbs then, unapologetically, deep fried until it reaches a dark golden brown color.
Servings: 4
Ingredients
Black Garlic Caramel Sauce
- 150 g granulated sugar
- 120 ml single cream
- 3-4 cloves of black garlic roughly chopped
- 60 g salted butter
- ½ tsp vanilla extract or paste
'Nduja Scotch Eggs
- 2 tbsps ’Nduja Paste add more if you prefer spicy
- 400 g sausage meat
- 1 tsp chopped dried sage
- 1 tsp dried thyme
- ½-1 tsp chilli powder
- ½ tsp smoked paprika
- Chopped parsley optional but wonderful
- 5 eggs save 1 egg for the coating
- 100 g tbsp plain flour
- 100 g Panko breadcrumbs
- Vegetable oil to deep fry
Instructions
Black Garlic Caramel
- Melt the butter in a saucepan over low-medium heat, then add the sugar, garlic and cream.
- Gently whisk intermittently for 5-6 minutes until the sauce thickens. Keeping the saucepan on the stove, turn off the heat, add the vanilla and stir for another minute. Pour the sauce into a heat proof jar or bowl. Leave at room temperature until ready to serve with the scotch eggs.
- If the sauce hardens you can warm it up gently for 15-20 seconds in the microwave.
'Nduja Scotch Eggs
- In a large bowl combine the sausage meat, ’Nduja, chopped herbs, spices and salt. Set aside in the refrigerator.
- Prepare three medium bowls - fill one with flour (season with a little salt if you wish), one with a whisked egg and one with panko breadcrumbs. Set aside.
- Boil water in a heavy bottom saucepan. Add the eggs, boil for 5-6 mins then remove from the heat and place in a bowl of iced water. Leave for 5-10 minutes to completely cool before peeling the shells under running water. Dry the eggs on a paper towel then gently coat with flour and set aside on a flat board.
- Prepare four, 6 - 8” squares of baking parchment. Divide the meat into 4 equal balls and place one ball on each square before flattening into a disc. Now place an egg in the middle of each disc, then use the parchment paper to help mold the sausage meat around the egg.
- Next, roll the scotch egg in the lightly seasoned flour, followed by the egg mixture and finally the breadcrumbs, until evenly coated.
- To cook the scotch eggs, heat the oil in a heavy bottom saucepan.
- Now, turning every minute or so, fry the scotch eggs one by one until they are a deep golden-brown color. This will take approx. 6 to 8 minutes - I found the sweet spot to be at approx. 6 mins 30 seconds.
- Tip: to test if the oil is hot enough, place a small piece of bread into the oil. If it sizzles and turns golden after 10 seconds, it’s ready! Watch the oil like a hawk. Reduce or turn off the heat intermittently if you think it is too hot.
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