
’Nduja scotch eggs

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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 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!
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